Antioxidant: Forskelle mellem versioner
Content deleted Content added
SorenRK (diskussion | bidrag) Fjerner version 9310166 af 78.156.104.75 (diskussion) Hvori bestod fejlen? |
SorenRK (diskussion | bidrag) m Smårettelser |
||
Linje 19:
== Tertiære antioxidanter ==
Molekylære reparationsmekanismer, heriblandt DNA
== Eksempler ==
Line 51 ⟶ 50:
* [[Fenol]]iske stoffer
== Kunstige
{| border="1" cellpadding="4" cellspacing="0"
|-----
Line 83 ⟶ 82:
|}
==
{{reflist}}
== Eksterne henvisninger ==
* [http://www.sciencedaily.com/releases/2004/06/040617080908.htm 2004-06-17, Sciencedaily: Largest USDA Study Of Food Antioxidants Reveals Best Sources] Citat: "...[[Tranebær|Cranberries]], [[Blåbær|blueberries]], and blackberries ranked highest among the fruits studied. [[Bønne|Beans]], artichokes and Russet potatoes were tops among the vegetables. Pecans, [[Valnød (frugtsten)|walnuts]] and [[hasselnød|hazelnuts]] ranked highest in the nut category...On the basis of antioxidant concentration, ground cloves, ground cinnamon and [[oregano]] were the highest among the spices studied..."
| |||