Anti-inflammatory diet for atherosclerosis and coronary artery disease: Antioxidant foods

Clinical Medicine Insights: Cardiology

Volumn 8, Issue Suppl. 3, 2014, Pages 61-65

  Saita, Emi ^a   Kondo, Kazuo ^a   Momiyama, Yukihiko ^b  

^a OCHANOMIZU UNIVERSITY   (Japan)

^b NATIONAL HOSPITAL ORGANIZATION TOKYO MEDICAL CENTER   (Japan)

Author keywords

Antioxidants; Fruits; Seafoods; Soy products; Vegetables

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; ASCORBIC ACID; BETA CAROTENE; CAROTENOID; ISOFLAVONE; LOW DENSITY LIPOPROTEIN CHOLESTEROL; OMEGA 3 FATTY ACID; POLYPHENOL; SOYBEAN PROTEIN; TRIACYLGLYCEROL;

ANTIINFLAMMATORY ACTIVITY; ANTIOXIDANT FOOD; ATHEROSCLEROSIS; ATHEROSCLEROTIC PLAQUE; CARDIOVASCULAR RISK; CEREBROVASCULAR ACCIDENT; CHOLESTEROL BLOOD LEVEL; CORONARY ARTERY DISEASE; DIET; DIET SUPPLEMENTATION; FISH; FOOD; FOOD COMPOSITION; FOOD INTAKE; FRUIT; HUMAN; MORTALITY; OXIDATIVE STRESS; REVIEW; THROMBOCYTE AGGREGATION; TRIACYLGLYCEROL BLOOD LEVEL; VEGETABLE; VITAMIN SUPPLEMENTATION;

EID: 84981742321     PISSN: None     EISSN: 11795468     Source Type: Journal    
DOI: 10.4137/CMC.S17071     Document Type: Review

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