Dietary lycopene, tomato-based food products and cardiovascular disease in women

Journal of Nutrition

Volumn 133, Issue 7, 2003, Pages 2336-2341

  Sesso, Howard D ^a,b,c   Liu, Simin ^a,b   Gaziano, J Michael ^a,c   Buring, Julie E ^a,b,d  

^a BRIGHAM AND WOMEN S HOSPITAL   (United States)

^b HARVARD SCHOOL OF PUBLIC HEALTH   (United States)

^c VA BOSTON HEALTHCARE SYSTEM   (United States)

^d HARVARD MEDICAL SCHOOL   (United States)

Author keywords

Cardiovascular disease; Lycopene; Prevention; Prospective studies; Women

Indexed keywords

LYCOPENE;

ADULT; CARDIOVASCULAR DISEASE; CARDIOVASCULAR RISK; CAUSE OF DEATH; COHORT ANALYSIS; CONFERENCE PAPER; CONFIDENCE INTERVAL; CONTROLLED STUDY; CORONARY RISK; DIETARY INTAKE; DISEASE ASSOCIATION; FEMALE; FOLLOW UP; FOOD COMPOSITION; FOOD INDUSTRY; FOOD INTAKE; HEART INFARCTION; HUMAN; MAJOR CLINICAL STUDY; MULTIVARIATE ANALYSIS; NUTRIENT CONCENTRATION; NUTRITIONAL VALUE; PROSPECTIVE STUDY; QUANTITATIVE ANALYSIS; QUESTIONNAIRE; REVASCULARIZATION; RISK ASSESSMENT; RISK FACTOR; SELF REPORT; STROKE; TOMATO;

LYCOPERSICON ESCULENTUM;

EID: 0038267188     PISSN: 00223166     EISSN: None     Source Type: Journal    
DOI: 10.1093/jn/133.7.2336     Document Type: Conference Paper

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