References
- Cook N., Samman S. Flavonoids-chemistry, metabolism, cardioprotective effects, and dietary sources. Journal of Nutritional Biochemistry 1996; 7: 66–76
- Vinson J.A., Dabbagh Y.A., Serry M.M., Jang J. Plant flavonoids, especially tea flavonols, are powerful antioxidants using an in vitro oxidation model for heart disease. Journal of Agricultural and Food Chemistry 1995; 43: 2800–2802
- Manach C., Morand C., Texier O., Favier M., Agullo G, Demigne C., Regerat F., Remesy C. Quercetin metabolites in plasma of rats fed diets containing rutin or quercetin. Journal of Nutrition 1995; 125: 1911–1922
- Viana M., Barbas C., Bonet B., Bonet M.V., Castro M., Fraile N.V., Herrera E. In vitro effects of a flavonoid-rich extract on LDL oxidation. Atherosclerosis 1996; 123: 83–91
- Esterbauer H., Waeg G., Puhl H. Lipid peroxidation and its role in atherosclerosis. British Medical Bulletin 1993; 49: 566–576
- Hertog M.G.L., Feskens E.J.N., Hollman P.C.H., Katan M.B., Krombout D. Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study. Lancet 1993; 342: 1007–1011
- Esterbauer H., Striegl G., Puhl H., Rotheneder M. Continuous monitoring of in vitro oxidation of human low density lipoprotein. Free Radical Research Communications 1989; 6: 67–75
- Halliwell B. Oxidation of low-density lipoproteins: questions of initiation, propagation, and the effect of antioxidants. American Journal of Clinical Nutrition 1995; 61: 670S–677S
- Ahang A., Vertommen J., Van Gall L., De Leeuw I. A rapid and simple method for measuring the susceptibility of low-density-lipoprotein and very-low-density lipoprotein to copper catalyzed oxidation. Clinica Chimica Acta 1994; 227: 159–173
- Scheek L.M., Wiseman S.A., Tijburg L.B.N., van Tol A. Dialysis of isolated low density lipoprotein induces a loss of lipophilic antioxidants and increases the susceptibility to oxidation in vitro. Atherosclerosis 1995; 117: 139–144
- Hunt J.V., Smith C.C.T., Wolff S.P. Auto-oxidative glycosylation and possible involvement of peroxides and free radicals in LDL modification by glucose. Diabetes 1990; 39: 1420–1424
- Jones A.A., DiSilvestro R.A., Coleman M., Wagner T.L. Copper supplementation of adult men: effects on blood copper enzyme activities & indicators of cardiovascular disease risk. Metabolism 1997; 46: 1380–1383
- DiSilvestro R.A., Blostein-Fujii A. Moderate zinc deficiency in rats enhances lipoprotein oxidation in vitro. Free Radical Biology and Medicine 1997; 22: 739–742
- Hollman P.C.H., Gaag M.V.D., Mengelers M.J.B., van Trijp J.M.P., DeVries J.M.H., Katan M.B. Absorption and disposition of the dietary antioxidant quercetin in man. Free Radical Biology and Medicine 1996; 21: 703–707
- Afanas'ev I.B., Dorozhko A.I., Brodskii A.V., Kostyuk V.A., Potapovitch A.I. Chelating and free radical scavenging mechanisms of inhibitory action of rutin and quercetin in lipid oxidation. Biochemical Pharmacology 1989; 38: 1763–1769
- Evans P.J., Bomford A., Halliwell B. Ceruloplasmin copper and ferroxidase activity in mammalian serum. Ferroxidase activity and phenanthroline-detectable copper in human serum in Wilson's disease. Free Radical Research Communications 1989; 7: 55–62
- Rifici V.A., Khachadurian A.K. Dietary supplementation with vitamins C and E inhibits in vitro oxidation of lipoproteins. Journal of the American College of Nutrition 1993; 12: 631–637
- Phelps S., Harris W.S. Garlic supplementation and lipoprotein oxidation susceptibility. Lipids 1993; 28: 475–477
- Fuhrman B., Lavy A., Aviram M. Consumption of red wine with meals reduces susceptibility of human plasma and low density lipoprotein to lipid peroxidation. American Journal of Clinical Nutrition 1995; 61: 549–554
- Kuhnau J. The Flavonoids. A class of semi-essential food components: their role in human nutrition. World Reviews of Nutrition and Diet 1976; 24: 17–191
- van het Hof K.H., de Boer H.S.M., Wiseman S.A., Lien N., Weststrate J.A., Tijburg L.B.M. Consumption of green or black tea does not increase resistance of low-density lipoprotein to oxidation in humans. American Journal of Clinical Nutrition 1997; 66: 1125–1132