Effect of improvement of oxidative stress in health elderly subjects by antioxidation food : Green pepper

2 Citations 16 References
  • AMINAKA Masahito
    Department of Preventive Medicine, St. Marianna University School of Medicine
  • KONDO Masao
    Nutritional Epidemiology Program, National Institute of Health and Nutrition
  • AIBA Naomi
    Nutritional Epidemiology Program, National Institute of Health and Nutrition
  • TAGUCHI Hiroko
    Nutritional Epidemiology Program, National Institute of Health and Nutrition
  • OHTA Urara
    Nutritional Epidemiology Program, National Institute of Health and Nutrition
  • KURIHARA Noriko
    Nutritional Epidemiology Program, National Institute of Health and Nutrition
  • TAKUSHOKU Mitsuyo
    Nutritional Epidemiology Program, National Institute of Health and Nutrition
  • OKA Jun
    Faculty of Home Economics, Tokyo Kasei University
  • KAJIMOTO Masatoshi
    Faculty of Arts and Sciences, Sagami Women's University
  • IKEDA Maki
    Department of Public Health, School of Allied Health Science, Kitasato University
  • YAMAUCHI Hiroshi
    Department of Public Health, School of Allied Health Science, Kitasato University
  • TAKATA Ayako
    Department of Preventive Medicine, St. Marianna University School of Medicine
  • YOSHIDA Katsumi
    Department of Preventive Medicine, St. Marianna University School of Medicine

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  • 健常高齢者における抗酸化食品(ピーマン)による酸化的ストレスの改善の効果

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