Effects of Baked Products Enriched with n-3 Fatty Acids, Folates, β-glucans, and Tocopherol in Patients with Mild Mixed Hyperlipidemia-Reference-Cited by-同舟云学术

Effects of Baked Products Enriched with n-3 Fatty Acids, Folates, β-glucans, and Tocopherol in Patients with Mild Mixed Hyperlipidemia

Published:2012-10 Issue:5 Volume:31 Page:311-319
ISSN:0731-5724
Container-title:Journal of the American College of Nutrition
language:en
Short-container-title:Journal of the American College of Nutrition

Author:

De Natale Claudia,Minerva Valentina,Patti Lidia,Mazzarella Raffaella,Ciano Ornella,Maione Simona,Luongo Delia,Naviglio Daniele,Marotta Gennaro,Turco Salvatore,Ciati Roberto,Melegari Camilla,Rivellese Angela A.,Riccardi Gabriele

Publisher

Informa UK Limited

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://www.tandfonline.com/doi/pdf/10.1080/07315724.2012.10720427

Reference38 articles.

1. Diet and cardiovascular disease: Beyond cholesterol

2. Dietary oils, serum lipoproteins, and coronary heart disease

3. Reduction of risk factors for atherosclerosis in diabetic patients treated with a high-fiber diet

4. Potential Antiatherogenic Mechanisms of Ascorbate (Vitamin C) and α-Tocopherol (Vitamin E)

5. Homocysteine, vitamins, and vascular disease prevention

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