Redox state is similar in subjects following omnivorous, vegan, vegetarian, and low-carbohydrate high-fat diet.

• Total antioxidative capacity (TAC) was higher in the vegan than in the vegetarian group. • The vegan group had a higher nicotinamide adenine dinucleotide (NAD+)/NADH ratio than the vegetarian group. • Omnivorous group had higher bilirubin than the low-carbohydrate high-fat group. • Sirtuin 1 conce...

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Publicado en:	Nutrition Research Vol. 144; pp. 61 - 74
Autores principales:	Bogataj Jontez, Nives, Šik Novak, Karin, Jenko Pražnikar, Zala, Petelin, Ana, Mohorko, Nina, Kenig, Saša
Formato:	research Journal Article
Publicado:	Elsevier B.V. Dec2025
Acceso en línea:	Ver este registro en EBSCOhost