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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| Principais autores: | , , , , , , , , |
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| Formato: | artículo biblioteca |
| Idioma: | English |
| Publicado em: |
American College of Nutrition
2012
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| Assuntos: | PON-1 polymorphisms, Meat enriched in walnut paste, Low-fat meat, Antioxidants, |
| Acesso em linha: | http://hdl.handle.net/10261/62693 |
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