Dietary flavonoids and risk of stroke in women

Stroke

Volumn 43, Issue 4, 2012, Pages 946-951

  Cassidy, Aedín ^a   Rimm, Eric B ^b,c   O'Reilly, Éilis J ^b   Logroscino, Giancarlo ^e   Kay, Colin ^a   Chiuve, Stephanie E ^b,d   Rexrode, Kathryn M ^d  

^a UNIVERSITY OF EAST ANGLIA   (United Kingdom)

^b HARVARD SCHOOL OF PUBLIC HEALTH   (United States)

^c CHANNING LABORATORY   (United States)

^d BRIGHAM AND WOMEN S HOSPITAL   (United States)

^e UNIVERSITY OF BARI MEDICAL SCHOOL   (Italy)

Author keywords

citrus fruits; flavanones; flavonoids; hemorrhagic; ischemic; polyphenols; stroke

Indexed keywords

FLAVANONE; FLAVONOID;

ARTICLE; BODY MASS; BRAIN HEMORRHAGE; BRAIN ISCHEMIA; CITRUS; DIETARY INTAKE; EVALUATION AND FOLLOW UP; FEMALE; FOOD COMPOSITION; FOOD FREQUENCY QUESTIONNAIRE; HUMAN; MAJOR CLINICAL STUDY; PRIORITY JOURNAL; RISK ASSESSMENT; STROKE;

ADULT; BRAIN ISCHEMIA; CITRUS; DIETARY SUPPLEMENTS; FEMALE; FLAVONOIDS; FOLLOW-UP STUDIES; FRUIT; HUMANS; INCIDENCE; INTRACRANIAL HEMORRHAGES; MIDDLE AGED; QUESTIONNAIRES; RETROSPECTIVE STUDIES; STROKE; UNITED STATES; UNITED STATES DEPARTMENT OF AGRICULTURE;

EID: 84859313679     PISSN: 00392499     EISSN: 15244628     Source Type: Journal    
DOI: 10.1161/STROKEAHA.111.637835     Document Type: Article

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