Is there a book, ebook or internet resource with a nutritional table (drawn from recent scientific studies) showing or describing inflammatory and anti-inflammatory characteristics of vegan and vegetarian foods?
Evidence publications
Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. https://www.ncbi.nlm.nih.gov/pubmed/12949370
Vegetables, fruit, antioxidants and cancer: a review of Italian studies. https://www.ncbi.nlm.nih.gov/pubmed/11876489
Total antioxidant capacity of the diet is inversely and independently related to plasma concentration of high-sensitivity C-reactive protein in adult Italian subjects. https://www.ncbi.nlm.nih.gov/pubmed/15975160
Free radical mechanisms in dementia of Alzheimer type and the potential for antioxidative treatment. https://www.ncbi.nlm.nih.gov/pubmed/7763342
Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2,2′-azinobis(3-ethylenebenzothiazoline-6-sulfonic acid radical cation decolorization assay https://www.sciencedirect.com/science/article/pii/S0076687999990377?via%3Dihub
A fluorescence-based method for measuring total plasma antioxidant capability. https://www.ncbi.nlm.nih.gov/pubmed/7896168
Ferric reducing antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. https://www.sciencedirect.com/science/article/pii/S0076687999990055?via%3Dihub
Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress. https://www.ncbi.nlm.nih.gov/pubmed/18469252
The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide. https://nutritionj.biomedcentral.com/articles/10.1186/1475-2891-9-3
