Total antioxidant capacity of the diet is associated with lower risk of ischemic stroke in a large Italian cohort.
Authors:
Del Rio D, Agnoli C, Pellegrini N, Krogh V, Brighenti F, Mazzeo T, Masala G, Bendinelli B, Berrino F, Sieri S, Tumino R, Rollo PC, Gallo V, Sacerdote C, Mattiello A, Chiodini P, Panico S.
Journal:
J Nutr 2011; 141: 118-23.