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Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer

The American Journal of Medicine · 2002 · Vol. 113(9) · pp. 71–88
Penny M. Kris‐EthertonKari D. HeckerA BonanomeStacie M. CovalAmy E. BinkoskiKirsten F. HilpertAmy E. GrielTerry D. Etherton
Garlic and Onion StudiesPhytochemicals and Antioxidant ActivitiesPhytoestrogen effects and researchHydroxytyrosolPhytoestrogensAntioxidantMedicineResveratrolLycopeneChemoprotectiveFood scienceCancerOleuropein

MeSH terms

Olive OilResveratrolLycopeneAntioxidantsCardiovascular DiseasesCarotenoidsChronic DiseaseDietary FiberEstrogens, Non-SteroidalFoodHumansIsoflavonesNeoplasmsPhenolsPhytosterols
Citations
2,523
FWCI
64.03
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217
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