Tables index

From

Astaxanthin Co-Crystallized With Dark Chocolate Causes a Dose-dependent Inhibition of Oxidation Markers in Middle-aged Volunteers

Ivan M. Petyaev, Marek J. Orlowski, Victor A. Klochkov, Natalya E. Chalyk, Nigel H Kyle, Ernest Bucior, Yuriy K. Bashmakov

American Journal of Food and Nutrition. 2018, 6(5), 153-158 doi:10.12691/ajfn-6-5-3
  • Table 1. PARAMETERS OF OXIDATION AFTER DAILY INGESTION OF DARK CHOCOLATE (DC) ALONE (7.5 g) (Mean with Standard Deviation)
  • Table 2. PARAMETERS OF OXIDATION AFTER DAILY INGESTION OF ASTAXANTHIN (ASTX) ALONE (Mean with Standard Deviation)
  • Table 3. PARAMETERS OF OXIDATION AFTER DAILY CO-INGESTION OF ASTAXANTHIN (ASTX) AND DARK CHOCOLATE (DC) (Mean with Standard Deviation)
  • Table 4. PARAMETERS OF OXIDATION AFTER DAILY INGESTION OF LYCOSOME-FORMULATED DARK CHOCOLATE CO-MICELLIZED WITH ASTX (ESTHECHOC) (Mean with Standard Deviation)