The antioxidant status response to low fat- and walnut paste-enriched meat differs in volunteers at high cardiovascular risk carrying different PON-1 polymorphisms

The antioxidant status response to low fat- and walnut paste-enriched meat differs in volunteers at high cardiovascular risk carrying different PON-1 polymorphisms

[Background]: Cardiovascular risk largely depends on diet, antioxidant status, and gene polymorphisms. Low-fat meat (CM) and walnut-enriched meat (WM) products may exert potential beneficial health effects with respect to conventional meat products.

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Bibliographic Details
Main Authors: Sánchez-Muniz, F. J., Canales, Ángeles, Nus, M., Bastida, Sara, Guillen, M. D., Corella, Dolores, Olmedilla Alonso, Begoña, Granado Lorencio, Fernando, Benedí, Juana
Format: artículo biblioteca
Language:English
Published: American College of Nutrition 2012
Subjects:PON-1 polymorphisms, Meat enriched in walnut paste, Low-fat meat, Antioxidants,
Online Access:http://hdl.handle.net/10261/62693
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http://hdl.handle.net/10261/62693

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