Association of flavonoid-rich foods and flavonoids with risk of all-cause mortality

British Journal of Nutrition

Volumn 117, Issue 10, 2017, Pages 1470-1477

  Ivey, Kerry L ^a,b   Jensen, Majken K ^a,c   Hodgson, Jonathan M ^d   Eliassen, A Heather ^a,b   Cassidy, Aedín ^e   Rimm, Eric B ^a,c  

^a HARVARD SCHOOL OF PUBLIC HEALTH   (United States)

^b SOUTH AUSTRALIAN HEALTH AND MEDICAL RESEARCH INSTITUTE   (Australia)

^c HARVARD MEDICAL SCHOOL   (United States)

^d UNIVERSITY OF WESTERN AUSTRALIA   (Australia)

^e UNIVERSITY OF EAST ANGLIA   (United Kingdom)

Author keywords

Cancer; CVD; Flavonoids; Mortality; Red wine; Tea

Indexed keywords

ANTHOCYANIN; FLAVAN 3 OLS; FLAVANONE; FLAVONE; FLAVONOID; FLAVONOL; PROANTHOCYANIDIN; UNCLASSIFIED DRUG; TEA;

ADULT; BLUEBERRY; DIETARY INTAKE; FEMALE; GRAPEFRUIT; HUMAN; MAJOR CLINICAL STUDY; MIDDLE AGED; MORTALITY; MORTALITY RISK; PEPPER; RED WINE; REVIEW; RISK FACTOR; RISK REDUCTION; STRAWBERRY; TEA; CHEMISTRY; DIET; FOOD ANALYSIS; HEALTH SURVEY; STATISTICS AND NUMERICAL DATA; WINE;

ADULT; DIET; FEMALE; FLAVONOIDS; FOOD ANALYSIS; HEALTH SURVEYS; HUMANS; MIDDLE AGED; MORTALITY; TEA; WINE;

EID: 85020746241     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1017/S0007114517001325     Document Type: Review

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