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

June 1, 2006

n-3 Polyunsaturated fatty acids, inflammation, and inflammatory diseases

Filed under: Main Content — Philip C Calder @ 4:00 pm
Philip C Calder
Jun 1, 2006; 83:1505-1519
Supplement: n3 Fatty Acids: Recommendations for Therapeutics and Prevention

Probiotic use in clinical practice: what are the risks?

Filed under: Main Content — Robert J Boyle, Roy M Robins-Browne, Mimi LK Tang @ 2:00 am
Robert J Boyle, Roy M Robins-Browne, Mimi LK Tang
Jun 1, 2006; 83:1256-1264

Powered by WordPress