Cereal grains and legumes in the prevention of coronary heart disease and stroke: a review of the literature

Author:

Flight I,Clifton P

Publisher

Springer Science and Business Media LLC

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Reference101 articles.

1. Adom KK, Liu RH (2002). Antioxidant activity of grains. J Agric Food Chem 50, 6182–6187.

2. Adom KK, Sorrells ME, Liu RH (2003). Phytochemical profiles and antioxidant activity of wheat varieties. J Agric Food Chem 51, 7825–7833.

3. Amano Y, Kazwakubo K, Lee JS, Tang AC, Sugiyama M, Mori K (2004). Correlation between dietary glycemic index and cardiovascular disease risk factors among Japanese women. Eur J Clin Nutr 58, 1472–1478.

4. Anderson JW (1995). Dietary fibre, complex carbohydrate and coronary artery disease. Can J Cardiol 11, 55G–62G.

5. Anderson JW (2002). Whole-grains intake and risk for coronary heart disease. In: Marquart L, Slavin JL, Fulcher RG (eds). Whole-Grain Foods in Health and Disease. American Association of Cereal Chemists: St Paul, Minnesota, USA, pp 187–200.

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