Total Antioxidant Capacity of the Diet Is Associated with Lower Risk of Ischemic Stroke in a Large Italian Cohort

Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress

(2018) Silvia Valtueña et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Chronic Treatment with Red Wine Polyphenol Compounds Mediates Neuroprotection in a Rat Model of Ischemic Cerebral Stroke

(2018) Marie-Françoise Ritz et al.   JOURNAL OF NUTRITION

Dietary antioxidant capacity and concentration of adiponectin in apparently healthy adults: the ATTICA study

(2009) P Detopoulou et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Intervention study with a high or low antioxidant capacity diet: effects on circulating β-carotene

(2009) D Del Rio et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Flavonoid intake and the risk of ischaemic stroke and CVD mortality in middle-aged Finnish men: the Kuopio Ischaemic Heart Disease Risk Factor Study

(2008) Jaakko Mursu et al.   BRITISH JOURNAL OF NUTRITION

Vitamins E and C in the Prevention of Cardiovascular Disease in Men

(2008) Howard D. Sesso   JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION

Anthropometric and dietary determinants of blood pressure in over 7000 Mediterranean women: the European Prospective Investigation into Cancer and Nutrition-Florence cohort

(2008) Giovanna Masala et al.   JOURNAL OF HYPERTENSION

Effects of dietary polyphenols on gene expression in human vascular endothelial cells

(2008) Sonja K. Nicholson et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Coffee and Tea Consumption and Risk of Stroke Subtypes in Male Smokers

(2008) Susanna C. Larsson et al.   STROKE

Oxidative Stress and Matrix Metalloproteinase-9 in Acute Ischemic Stroke

(2007) Peter J. Kelly et al.   STROKE