Food selection based on high total antioxidant capacity improves endothelial function in a low cardiovascular risk population
| Autor: | Franzini, L., Ardigò, D., Valtueña, S., Pellegrini, N., Del Rio, D., Bianchi, M.A., Scazzina, F., Piatti, P.M., Brighenti, F., Zavaroni, I. |
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| Zdroj: | In Nutrition, Metabolism and Cardiovascular Diseases 2012 22(1):50-57 |
| Databáze: | ScienceDirect |
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