Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States
Bente HalvorsenDepartment of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, NorwayMonica Hauger Carlsenthe Biochemistry Department, Virginia Polytechnic Institute and State University, Blacksburg, VA (KMP)Katherine M. PhillipsFrom the Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway (BLH, MHC, SKB, KH, and RB)Siv Kjølsrud Bøhnthe Division of Epidemiology and Community Health, School of Public Health, University of Minnesota, Minneapolis, MN (DRJ)Kari Holtethe Biochemistry Department, Virginia Polytechnic Institute and State University, Blacksburg, VA (KMP)David R. Jacobsthe Division of Epidemiology and Community Health, School of Public Health, University of Minnesota, Minneapolis, MN (DRJ)Rune BlomhoffFrom the Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway (BLH, MHC, SKB, KH, and RB)
2006en
ABI
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