Polyphenol-rich foods in the mediterranean diet are associated with better cognitive function in elderly subjects at high cardiovascular risk

Journal of Alzheimer's Disease

Volumn 29, Issue 4, 2012, Pages 773-782

  Valls Pedret, Cinta ^a,b   Lamuela Raventós, Rosa Maria ^b,c,d   Medina Remón, Alexander ^b,c,d   Quintana, Melibea ^a   Corella, Dolores ^b,e   Pintó, Xavier ^d,f   Martínez González, Miguel Ángel ^d,g   Estruch, Ramon ^a,b   Ros, Emilio ^a,b  

^a HOSPITAL CLÍNIC   (Spain)

^b Instituto de Salud Carlos III   (Spain)

^c UNIVERSITY OF BARCELONA   (Spain)

^d INSTITUTO DE SALUD CARLOS III   (Spain)

^e UNIVERSITY OF VALENCIA   (Spain)

^f HOSPITAL UNIVERSITARI DE BELLVITGE   (Spain)

^g UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Aging; coffee; cognition; Mediterranean diet; nutrition; olive oil; polyphenols; walnuts; wine

Indexed keywords

APOLIPOPROTEIN E; OLIVE OIL; POLYPHENOL;

ADULT; AGED; ARTICLE; CARDIOVASCULAR RISK; CLINICAL TRIAL; COGNITION; DIET THERAPY; FEMALE; FOOD COMPOSITION; FOOD INTAKE; GENOTYPE; HUMAN; MALE; MEDITERRANEAN DIET; MINI MENTAL STATE EXAMINATION; NEUROPSYCHOLOGICAL TEST; PRIORITY JOURNAL; VERBAL MEMORY;

EID: 84860205395     PISSN: 13872877     EISSN: 18758908     Source Type: Journal    
DOI: 10.3233/JAD-2012-111799     Document Type: Article

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