Potential role of iron in a mediterranean-style diet

Archives of Neurology

Volumn 67, Issue 10, 2010, Pages 1286-1287

  Dwyer, Barney E ^a,b   Zacharski, Leo R ^a,b   Balestra, Dominic J ^a,b   Lerner, Alan J ^c   Perry, George ^d,e   Zhu, Xiongwei ^d   Smith, Mark A ^d  

^a DARTMOUTH MEDICAL SCHOOL   (United States)

^b VA MEDICAL CENTER   (United States)

^c UNIVERSITY HOSPITALS OF CLEVELAND   (United States)

^d CASE WESTERN RESERVE UNIVERSITY SCHOOL OF MEDICINE   (United States)

^e University of San Antonio   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT; FERRITIN; IRON;

ALZHEIMER DISEASE; BUTTER; DAIRY PRODUCT; DIETARY INTAKE; FERRITIN BLOOD LEVEL; FISH; FRUIT; HEALTH STATUS; IRON DEFICIENCY; IRON STORAGE; LEAFY VEGETABLE; MEDITERRANEAN DIET; NOTE; NUT; OXIDATIVE STRESS; PHLEBOTOMY; POULTRY; PRIORITY JOURNAL; RED MEAT; RISK REDUCTION; TOMATO; VEGETABLE;

AGE FACTORS; DIET, MEDITERRANEAN; DIETARY SUPPLEMENTS; HUMANS; IRON; NEURODEGENERATIVE DISEASES;

EID: 77957971071     PISSN: 00039942     EISSN: 15383687     Source Type: Journal    
DOI: 10.1001/archneurol.2010.245     Document Type: Note

References (6)

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