Walnuts decrease risk of cardiovascular disease: A summary of efficacy and biologic mechanisms

Journal of Nutrition

Volumn 144, Issue 4, 2014, Pages

  Kris Etherton, Penny M ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CHOLESTEROL; LIPID; LOW DENSITY LIPOPROTEIN CHOLESTEROL; OLIVE OIL;

ARTICLE; CARDIOVASCULAR FUNCTION; CARDIOVASCULAR RISK; CHOLESTEROL BLOOD LEVEL; CLINICAL TRIAL (TOPIC); DIASTOLIC BLOOD PRESSURE; ENDOTHELIAL DYSFUNCTION; ENDOTHELIAL FUNCTION; FOOD INTAKE; FUNCTIONAL ASSESSMENT; HUMAN; INFLAMMATION; NUT; OXIDATION; OXIDATIVE STRESS; RISK REDUCTION; WALNUT;

CARDIOVASCULAR DISEASES; CHOLESTEROL, LDL; HUMANS; JUGLANS; RISK FACTORS; RISK REDUCTION BEHAVIOR;

EID: 84896487476     PISSN: 00223166     EISSN: 15416100     Source Type: Journal    
DOI: 10.3945/jn.113.182907     Document Type: Article

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