Total antioxidant capacity of the diet is associated with lower risk of ischemic stroke in a large Italian cohort.

Del Rio, D; Agnoli, C; Pellegrini, N; Krogh, V; Brighenti, F; Mazzeo, T; Masala, G; Bendinelli, B; Berrino, F; Sieri, S; +7 more... Tumino, R; Rollo, PC; Gallo, V; Sacerdote, C; Mattiello, A; Chiodini, P; Panico, S; (2011) Total antioxidant capacity of the diet is associated with lower risk of ischemic stroke in a large Italian cohort. The Journal of nutrition, 141 (1). pp. 118-23. ISSN 0022-3166 DOI: https://doi.org/10.3945/jn.110.125120

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