Journal ArticleOPEN ACCESS

Total Antioxidant Capacity of Diet and Risk of Stroke

  • Rautiainen S
  • Larsson S
  • Virtamo J
  • et al.
Stroke (2012) 43(2) 335-340
DOI: 10.1161/strokeaha.111.635557
N/ACitations
Citations of this article
11Readers
Mendeley users who have this article in their library.

Abstract

Background and Purpose—Consumption of antioxidant-rich foods may reduce the risk of stroke by inhibition of oxidative stress and inflammation. Total antioxidant capacity (TAC) takes into account al...

Cite

CITATION STYLE

APA

Rautiainen, S., Larsson, S., Virtamo, J., & Wolk, A. (2012). Total Antioxidant Capacity of Diet and Risk of Stroke. Stroke, 43(2), 335–340. https://doi.org/10.1161/strokeaha.111.635557

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free