The postprandial effect of components of the Mediterranean diet on endothelial function

Journal of the American College of Cardiology

Volumn 36, Issue 5, 2000, Pages 1455-1460

  Vogel, Robert A ^a,b   Corretti, Mary C ^a   Plotnick, Gary D ^a  

^a UNIVERSITY OF MARYLAND SCHOOL OF MEDICINE   (United States)

^b UNIVERSITY OF MARYLAND MEDICAL CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; ASCORBIC ACID; GLUCOSE; LIPOPROTEIN; OLIVE OIL; OMEGA 3 FATTY ACID; VINEGAR;

ADULT; ARTICLE; CLINICAL ARTICLE; DIET; DIETARY INTAKE; FAT INTAKE; FEMALE; FISH; FOOD COMPOSITION; FRUIT; GLUCOSE BLOOD LEVEL; HUMAN; LIPOPROTEIN BLOOD LEVEL; MALE; MEAL; POSTPRANDIAL STATE; PRIORITY JOURNAL; SALMON; TRIACYLGLYCEROL BLOOD LEVEL; VASCULAR ENDOTHELIUM; VEGETABLE; WINE;

ADULT; BLOOD GLUCOSE; DIET; EATING; ENDOTHELIUM; FEMALE; HUMANS; LIPOPROTEINS; MALE; MEDITERRANEAN REGION; MIDDLE AGED; TIME FACTORS; TRIGLYCERIDES; VASODILATION;

EID: 0034332866     PISSN: 07351097     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0735-1097(00)00896-2     Document Type: Article

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