Iberian cured-ham consumption improves endothelial function in healthy subjects

被引：0
作者：
Jose Saban-Ruiz
M. Fabregate-Fuente
R. Fabregate-Fuente
A. Andres-Castillo
A. Palomino-Antolin
D. Barrio-Carreras
L. Martin-Fernandez
F. Altamirano
C. Fernandez-Fernandez
C. Andres-Lacueva
机构：
[1] Ramon y Cajal University Hospital,Endothelial and Cardiometabolic Medicine Unit, Internal Medicine Service
[2] Ramon y Cajal Health Research Institute (IRYCIS),Faculty of Medicine
[3] University of Alcala,Biomarkers and Nutrimetabolomic Lab., Nutrition and Food Science Department, XaRTA, INSA, Pharmacy School
[4] University of Barcelona,undefined
[5] Unidad de Patología Endotelial. Edificio Consultas Externas. Planta 0. Hospital Ramón y Cajal,undefined
来源：
The journal of nutrition, health & aging | 2017年 / 21卷
关键词：
Iberian cured-ham; endothelial function; fibrinolysis; vascular aging; polyphenols;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：1277 / 1283
页数：6
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