The implication of unknown bioactive compounds and cooking techniques in relations between the variety in fruit and vegetable intake and inflammation

American Journal of Clinical Nutrition

Volumn 93, Issue 6, 2011, Pages 1384-

  Hermsdorff, Helen Hermana ^a   Zulet, M Ángeles ^a   Martínez, J Alfredo ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BIOLOGICAL MARKER; C REACTIVE PROTEIN;

ANTIINFLAMMATORY ACTIVITY; BIOAVAILABILITY; COOKING; DIETARY INTAKE; FAT INTAKE; FOOD INTAKE; FRUIT; HUMAN; INFLAMMATION; LETTER; NUTRIGENOMICS; VEGETABLE;

C-REACTIVE PROTEIN; CONFOUNDING FACTORS (EPIDEMIOLOGY); COOKING; DIET; DIETARY FATS; FRUIT; HUMANS; INFLAMMATION; REGRESSION ANALYSIS; RESEARCH DESIGN; VEGETABLES;

EID: 79956319764     PISSN: 00029165     EISSN: 19383207     Source Type: Journal    
DOI: 10.3945/ajcn.111.013607     Document Type: Letter

References (10)

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