TY  - JOUR
AU  - Escudero-Lopez, Blanca
AU  - Ortega, Angeles
AU  - Cerrillo, Isabel
AU  - Rodriguez-Griñolo, Maria-Rosario
AU  - Muñoz-Hernandez, Rocio
AU  - Macher, Hada C
AU  - Martin, Franz
AU  - Hornero-Mendez, Damaso
AU  - Mena, Pedro
AU  - Del-Rio, Daniele
AU  - Fernandez-Pachon, Maria-Soledad
PY  - 2018
DO  - 10.1002/jsfa.8774
UR  - http://hdl.handle.net/10668/11788
T2  - Journal of the science of food and agriculture
AB  - Alcoholic fermentation of fruits has generated novel products with high concentrations of bioactive compounds and moderate alcohol content. The aim of this study was to evaluate the potential effect on cardiovascular risk factors of the regular...
LA  - en
PB  - John Wiley & Sons Ltd.
KW  - antioxidant status
KW  - bioactive compounds
KW  - healthy humans
KW  - inflammation status
KW  - lipid peroxidation
KW  - orange fermented beverage
KW  - Adult
KW  - Antioxidants
KW  - Beverages
KW  - Biomarkers
KW  - C-Reactive Protein
KW  - Catalase
KW  - Citrus sinensis
KW  - Female
KW  - Fermentation
KW  - Fruit
KW  - Fruit and Vegetable Juices
KW  - Healthy Volunteers
KW  - Humans
KW  - Inflammation
KW  - Lipid Peroxidation
KW  - Lipoproteins, LDL
KW  - Male
KW  - Middle Aged
KW  - Oxidative Stress
KW  - Pichia
KW  - Thiobarbituric Acid Reactive Substances
TI  - Consumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humans.
TY  - research article
VL  - 98
ER  -