Science Based Nutrition

June 30, 2006

Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States

Filed under: Main Content — Bente L Halvorsen, Monica H Carlsen, Katherine M Phillips, Siv K Bohn, Kari Holte, David R Jacobs Jr, Rune Blomhoff @ 5:00 pm
Bente L Halvorsen, Monica H Carlsen, Katherine M Phillips, Siv K Bohn, Kari Holte, David R Jacobs Jr, Rune Blomhoff
Jul 1, 2006; 84:95-135

Estimation of optimal serum concentrations of 25-hydroxyvitamin D for multiple health outcomes

Filed under: Main Content — Heike A Bischoff-Ferrari, Edward Giovannucci, Walter C Willett, Thomas Dietrich, Bess Dawson-Hughes @ 5:00 pm
Heike A Bischoff-Ferrari, Edward Giovannucci, Walter C Willett, Thomas Dietrich, Bess Dawson-Hughes
Jul 1, 2006; 84:18-28

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