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.
Enregistré dans:
Auteurs principaux: | Sánchez-Muniz, F. J., Canales, Ángeles, Nus, M., Bastida, Sara, Guillen, M. D., Corella, Dolores, Olmedilla Alonso, Begoña, Granado Lorencio, Fernando, Benedí, Juana |
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Format: | artículo biblioteca |
Langue: | English |
Publié: |
American College of Nutrition
2012
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Sujets: | PON-1 polymorphisms, Meat enriched in walnut paste, Low-fat meat, Antioxidants, |
Accès en ligne: | http://hdl.handle.net/10261/62693 |
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