AntioxidantsOxygen ConsumptionOxidative StressPicratesLipid PeroxidationAlcohol DrinkingAscorbic AcidPlant ExtractsFree Radical ScavengersSuperoxide DismutaseVitamin ECatalaseReactive Oxygen SpeciesGlutathione PeroxidaseDietFruitPhenolsGlutathioneOxidation-ReductionBeveragesVegetablesMalondialdehydeThiobarbituric Acid Reactive SubstancesEthanolBiphenyl CompoundsHydrogen PeroxidePolyphenolsCoffeeAcetylcysteineNF-E2-Related Factor 2TeaOxidantsFree Radicalsalpha-Tocopherolbeta CaroteneCarotenoidsFlavonoidsAlcoholic BeveragesGlutathione ReductaseSulfonic AcidsDietary SupplementsFood HabitsWineButylated HydroxytolueneRisk FactorsSeafoodSmokingPhytotherapyRats, WistarAlcoholismCarbonated BeveragesTime FactorsOxygenLipid PeroxidesEatingDose-Response Relationship, DrugQuercetinNutsDietary SucroseFood PreferencesEnergy IntakeBenzothiazolesButylated HydroxyanisolePeroxiredoxinsRutinVitaminsAntioxidant Response ElementsBody WeightThioctic AcidCatechinProtein CarbonylationDiet SurveysEnergy MetabolismPlant LeavesDrinking BehaviorQuestionnairesFood ContaminationRats, Sprague-DawleyHydroxyl RadicalBeerLiverDrinkingCase-Control StudiesMitochondriaProbucolFishesChromansFeeding BehaviorDietary FatsCacaoSweetening AgentsSuperoxidesGlutathione DisulfideCross-Over StudiesDairy ProductsTanninsProspective StudiesMeatAnthocyaninsSelenium