Consumption of spicy foods and total and cause specific mortality: population based cohort study-Reference-Cited by-同舟云学术

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Consumption of spicy foods and total and cause specific mortality: population based cohort study

Published:2015-08-04 Issue: Volume: Page:h3942
ISSN:1756-1833
Container-title:BMJ
language:en
Short-container-title:

Author:

Lv Jun,Qi Lu,Yu Canqing,Yang Ling,Guo Yu,Chen Yiping,Bian Zheng,Sun Dianjianyi,Du Jianwei,Ge Pengfei,Tang Zhenzhu,Hou Wei,Li Yanjie,Chen Junshi,Chen Zhengming,Li Liming

Publisher

BMJ

Subject

General Engineering

Cited by 165 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Global analysis of spatio-temporal variation in mineral nutritional quality of pepper (Capsicum spp.) fruit and its regulatory variables: A meta-analysis;Food Research International;2024-10

2. Dietary capsaicin attenuates cardiac injury after myocardial infarction in type 2 diabetic mice by inhibiting ferroptosis through activation of TRPV1 and Nrf2/HMOX1 pathway;International Immunopharmacology;2024-10

3. Capsaicin: a spicy way in liver disease;Frontiers in Pharmacology;2024-08-30

4. Spicy food consumption and risk of vascular disease: Evidence from a large-scale Chinese prospective cohort of 0.5 million people;Chinese Medical Journal;2024-07-19

5. Chronic venous disease of lower limbs in young men at high-altitude: A cross-sectional survey;Phlebology: The Journal of Venous Disease;2024-06-20

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