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Oxidative degradation of lipids, especially that induced by reactive oxygen species (ROS), leads to quality deterioration of foods and cosmetics and could have harmful effects on health. Currently, a very promising way to overcome this is to use vegetable antioxidants for nutritional, therapeutic or food quality preservation purposes. A major challenge is to develop tools to assess the antioxidant...
Background:. An increased generation of reactive oxygen species occurs during exercise. The aim of the study:. We investigated whether changes in plasma antioxidants and lipid oxidation products after submaximal resistance exercise are detectable, and whether training status has any effect on changes. Methods:. Seven resistance trained (RT, 31.3 10.2 yrs) and ten non-resistance trained male subjects...
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