Consumption of Foods Rich in Flavonoids Is Related to a Decreased Cardiovascular Risk in Apparently Healthy French Women

Author:

Mennen Louise I.12,Sapinho David1,de Bree Angelika1,Arnault Nathalie1,Bertrais Sandrine1,Galan Pilar1,Hercberg Serge12

Affiliation:

1. UMR INSERM unit 557/INRA unit 1125, Institut Scientifique et Technique de la Nutrition et de l'Alimentation, ISTNA-CNAM and

2. Unité de Surveillance et d'Epidémiologie Nutritionnelle, InVS-CNAM, 75003 Paris, France

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Reference30 articles.

1. Antioxidant nutrients and disease prevention: an overview;Diplock;Am. J. Clin. Nutr.,1991

2. A review of the epidemiology of dietary antioxidants and risk of coronary heart disease;Stampfer;Can. J. Cardiol.,1993

3. Flavonoids as antioxidants: determination of radical-scavenging efficiencies;Bors;Methods Enzymol,1990

4. Structure-antioxidant activity relationships of flavonoids and phenolic acids;Rice-Evans;Free Radic. Biol. Med.,1996

5. Overview of dietary flavonoids: nomenclature, occurrence and intake;Beecher;J. Nutr.,2003

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