| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541360 | Food Chemistry | 2012 | 5 Pages |
Abstract
⺠We studied the presumed cooperation between lycopene, ascorbic acid and α-tocopherol. ⺠The effect on lipid peroxidation and inflammation was assessed. ⺠Lipid peroxidation was effectively inhibited by the combinations of compounds. ⺠Lycopene on its own effectively reduced inflammation. ⺠The activities of the compounds are complementary at different levels within the inflammation process.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Merel Hazewindus, Guido R.M.M. Haenen, Antje R. Weseler, Aalt Bast,