Total antioxidant capacity of the diet is associated with lower risk of ischemic stroke in a large italian cohort1,2

Daniele Del Rio, Claudia Agnoli, Nicoletta Pellegrini, Vittorio Krogh, Furio Brighenti, Teresa Mazzeo, Giovanna Masala, Benedetta Bendinelli, Franco Berrino, Sabina Sieri, Rosario Tumino, Patrizia Concetta Rollo, Valentina Gallo, Carlotta Sacerdote, Amalia Mattiello, Paolo Chiodini, Salvatore Panico

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Medicine & Life Sciences