Abstract:and 61-74 years was determined. The least antioxidants and flavonoids was consumed by the oldest of all the age groups, as a consequence of the smallest intake of food . Below-average amounts of antioxidants in the blood have been associated with an increased risk of developing diseases in numerous studies; Clin-icalTrials.gov, the database of National Institute of Health, has listed more than 60 clinical studies on beta-carotene only . Serum concentrations of carotenoids and other antioxidants decrease … Show more
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