Chapter 28
Bioflavanoids and Dietary Anti-Inflammatory Actions: Role in Cardiovascular Diseases
Simin Bolourchi‒Vaghefi,
Amy Galena,
Simin Bolourchi‒Vaghefi
Search for more papers by this authorAmy Galena
Search for more papers by this authorSimin Bolourchi‒Vaghefi,
Amy Galena,
Simin Bolourchi‒Vaghefi
Search for more papers by this authorAmy Galena
Search for more papers by this authorBook Editor(s):Ronald Ross Watson,
Douglas F. Larson,
Ronald Ross Watson
Department of Nutritional Sciences, The University of Arizona; and Sarver Heart Center, College of Medicine, The University of Arizona
Division of Health Promotion Sciences, Mel and Enid Zuckerman Arizona College of Public Health, The University of Arizona Tucson, AZ USA
Search for more papers by this authorDouglas F. Larson
Sarver Heart Center College of Medicine The University of Arizona Tucson, AZ USA
Search for more papers by this authorSummary
This chapter contains section titled:
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Introduction
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Dietary factors as causes of inflammatory damage in cardiovascular diseases
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Preventive effects of anti-inflammatory substances in foods
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Grapes and wine polyphenols and their effects in cardiovascular disease
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Flavonoids in cocoa, green tea, black tea, and coffee
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Carotenoids
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Conclusions
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References
References
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