Total antioxidant capacity of the diet is associated with lower risk of ischemic stroke in a large Italian cohort
scientific article published on 24 November 2010
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author: Daniele Del Rio, Claudia Agnoli, Vittorio Krogh, Furio Brighenti, Giovanna Masala, Benedetta Bendinelli, Sabina Sieri, Carlotta Sacerdote, Amalia Mattiello, Paolo Chiodini, Salvatore Panico, Valentina Gallo, Rosario Tumino
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