Functional foods and cardiovascular disease risk: Building the evidence base

Current Opinion in Endocrinology, Diabetes and Obesity

Volumn 18, Issue 5, 2011, Pages 332-335

  Moore, Lynn L ^a  

^a BOSTON UNIVERSITY SCHOOL OF MEDICINE   (United States)

Author keywords

Blood pressure; cardiovascular disease; dietary evidence; functional foods; lipids

Indexed keywords

ANTIOXIDANT; PHYTOSTEROL; SOYBEAN PROTEIN; TRIPEPTIDE;

BLOOD PRESSURE; CARDIOVASCULAR RISK; FIBER; FISH; FOOD INTAKE; FUNCTIONAL FOOD; HEALTH PROMOTION; HEART PROTECTION; LIPID BLOOD LEVEL; NUT; REVIEW;

CARDIOVASCULAR DISEASES; DIETARY FIBER; FATTY ACIDS, OMEGA-3; FISH OILS; FUNCTIONAL FOOD; HUMANS; ISOFLAVONES; PHYTOSTEROLS; RISK FACTORS; SOYBEAN PROTEINS;

EID: 80052442075     PISSN: 1752296X     EISSN: 17522978     Source Type: Journal    
DOI: 10.1097/MED.0b013e32834abab7     Document Type: Review

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