Jane Upritchard

Effect of supplementation with tomato juice, vitamin E, and vitamin C on LDL oxidation and products of inflammatory activity in type 2 diabetes.

Jane Upritchard, W. H. F. Sutherland, J I Mann · Diabetes Care · 2000 · 354 citations · Full text

Life Sciences, Nutrition, Nutritional Sciences +13

Spread supplemented with moderate doses of vitamin E and carotenoids reduces lipid peroxidation in healthy, nonsmoking adults

Jane Upritchard, Caroelien R.W.C. Schuurman, A. Wiersma et al. · American Journal of Clinical Nutrition · 2003 · 90 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +14

LIPGENE food-exchange model for alteration of dietary fat quantity and quality in free-living participants from eight European countries

Danielle I. Shaw, Audrey Tierney, Sinéad N. McCarthy et al. · British Journal Of Nutrition · 2008 · 79 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +14

Kinetics of biomarkers: biological and technical validity of isoprostanes in plasma

Stefan A.J. Coolen, Bernd N. M. van Buuren, Guus Duchateau et al. · Amino Acids · 2005 · 45 citations

Pharmacy, Biochemistry, Toxicology +8

Supplementation with tomato juice increases plasma lycopene but does not alter susceptibility to oxidation of low-density lipoproteins from renal transplant recipients.

W. H. F. Sutherland, Rob Walker, Sylvia A. de Jong et al. · PubMed · 1999 · 34 citations

Agriculture, Nutrition, Nutritional Sciences +13