Total Antioxidant Capacity of the Diet Is Associated with Lower Risk of Ischemic Stroke in a Large Italian Cohort1,2

Experimental studies suggest that oxidative stress and systemic inflammation are involved in the pathogenesis of ischemic stroke. Consuming a diet with a high total antioxidant capacity (TAC) has been related to reduced inflammation and increased circulating antioxidants in cross-sectional and rando...

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Veröffentlicht in:	The Journal of nutrition 2011-01, Vol.141 (1), p.118-123
Hauptverfasser:	Del Rio, Daniele, Agnoli, Claudia, Pellegrini, Nicoletta, Krogh, Vittorio, Brighenti, Furio, Mazzeo, Teresa, Masala, Giovanna, Bendinelli, Benedetta, Berrino, Franco, Sieri, Sabina, Tumino, Rosario, Rollo, Patrizia Concetta, Gallo, Valentina, Sacerdote, Carlotta, Mattiello, Amalia, Chiodini, Paolo, Panico, Salvatore
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Blood pressure Diet Family medical history Free radicals Fruits Heart attacks Hospitals Nutrition Nutrition research Oxidative stress Studies Vegetables
Online-Zugang:	Volltext
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