A comparison of the effect of free access to reduced fat products or their full fat equivalents on food intake, body weight, blood lipids and fat-soluble antioxidants levels and haemostasis variables

Antioxidant effects of carotenoids

Effect of simultaneous, single oral doses of beta-carotene with lutein or lycopene on the beta-carotene and retinyl ester responses in the triacylglycerol-rich lipoprotein fraction of men

No effect of consumption of green and black tea on plasma lipid and antioxidant levels and on LDL Oxidation in smokers

Maternal and neonatal plasma antioxidant levels in normal pregnancy, and the relationship with fatty acid unsaturation

Seasonal variation in low density lipoprotein oxidation and antioxidant status

Effect of 17β-estradiol on plasma lipids and LDL oxidation in postmenopausal women with type II diabetes mellitus

Vitamins and cancer

Metabolism of tert-butylhydroquinone to S-substituted conjugates in the male fischer 344 rat

Beta-carotene as antioxidant

Tissue antioxidants and postmenopausal breast cancer: The European Community Multicentre Study on Antioxidants, Myocardial Infarction and Cancer of the Breast (EURAMIC)

Predictors of adipose tissue carotenoid and retinol levels in nine countries: The EURAMIC study

Consumption of reduced-fat products: Effects on parameters of anti-oxidative capacity

Supplementation with low doses of vitamin E protects LDL from lipid peroxidation in men and women

Reduction of oxidative DNA-damage in humans by Brussels sprouts

No influence of beta-carotene on haemostatic balance in healthy male smokers

Association between beta-carotene and acute myocardial infarction depends on polyunsaturated fatty acid status: The EURAMIC study

Role of vitamin A in liver fibrosis

Butylated hydroxyanisole in perspective

Some comments on the dietary intake of butylated hydroxytoluene (Reply)