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Astaxanthin Co-Crystallized With Dark Chocolate Causes a Dose-dependent Inhibition of Oxidation Markers in Middle-aged Volunteers
by Ivan M. Petyaev, Marek J. Orlowski, Victor A. Klochkov, Natalya E. Chalyk, Nigel H Kyle, Ernest Bucior and Yuriy K. Bashmakov
American Journal of Food and Nutrition. 2018, 6(5), 153-158. DOI: 10.12691/ajfn-6-5-3
Pub. Date: December 13, 2018Views: 11819Downloads: 11419
dark chocolate astaxanthin biological oxidation
Abstract Full Text PDF (155 KB) Full Text HTML Full Text ePUB (71 KB)
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