Mitigation of inflammation with foods

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 27, 2012, Pages 6703-6717

  Wu, Xianli ^a,c   Schauss, Alexander G ^b  

^a UNIVERSITY OF ARKANSAS FOR MEDICAL SCIENCES   (United States)

^b AIBMR Life Science   (United States)

^c The Hershey Company   (United States)

Author keywords

a a (Euterpe oleracea); cocoa; dietary factors; dietary fiber; fish oil; fruits; inflammation; nuts; omega 3 fatty acids; polyphenols; tea; vegetables

Indexed keywords

DIETARY FACTORS; DIETARY FIBERS; FISH OIL; INFLAMMATION; NUTS; OMEGA-3-FATTY ACIDS; POLYPHENOLS; TEA;

BEVERAGES; COCOA; DISEASES; FRUITS; PHENOLS; VEGETABLES;

PATHOLOGY;

ANTIINFLAMMATORY AGENT;

CEREAL; CHEMISTRY; DIET THERAPY; FRUIT; HUMAN; INFLAMMATION; METABOLISM; REVIEW; VEGETABLE;

ANTI-INFLAMMATORY AGENTS; CEREALS; FRUIT; HUMANS; INFLAMMATION; VEGETABLES;

EUTERPE OLERACEA; THEOBROMA CACAO;

EID: 84863900611     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3007008     Document Type: Review

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