The potential for dietary factors to prevent or treat osteoarthritis.

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第一作者： Jonathan A,Green

第一单位： School of Biological Sciences, University of East Anglia, Norwich NR4 7TJ, UK.

作者： Jonathan A,Green ^[1] ; Kimberley L,Hirst-Jones ^[2] ; Rose K,Davidson ^[1] ; Orla,Jupp ^[1] ; Yongping,Bao ^[2] ; Alexander J,MacGregor ^[2] ; Simon T,Donell ^[2] ; Aedín,Cassidy ^[2] ; Ian M,Clark ^[1]

作者单位： School of Biological Sciences, University of East Anglia, Norwich NR4 7TJ, UK. ^[1] Norwich Medical School, University of East Anglia, Norwich NR4 7TJ, UK. ^[2]

主题词脂肪酸类(Fatty Acids);类黄酮物质(Flavonoids);人类(Humans);关节(Joints);微量营养系(Micronutrients);骨关节炎(Osteoarthritis)

DOI 10.1017/S0029665113003935

PMID 24572502

发布时间 2024-04-10

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准确一般字义偏差语意偏离译文作用小提交