作者：
Emily P,Laveriano-Santos [1]
;
Isabella,Parilli-Moser [1]
;
Sonia L,Ramírez-Garza [1]
;
Anna,Tresserra-Rimbau [1]
;
Carolina E,Storniolo [2]
;
Ana María,Ruiz-León [1]
;
Ramón,Estruch [2]
;
Patricia,Bodega [3]
;
Mercedes de,Miguel [4]
;
Amaya de,Cos-Gandoy [2]
;
Vanesa,Carral [3]
;
Gloria,Santos-Beneit [5]
;
Juan M,Fernández-Alvira [6]
;
Rodrigo,Fernández-Jiménez [5]
;
Valentín,Fuster [6]
;
Rosa M,Lamuela-Raventós [5]
作者单位：
Department of Nutrition, Food Science and Gastronomy, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences XaRTA, University of Barcelona, 08921 Santa Coloma de Gramenet, Spain.
[1]
Consorcio CIBER, M.P. Fisiopatología de la Obesidad y Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain.
[2]
Department of Internal Medicine, Hospital Clínic, Institutd'Investigacions Biomèdiques August Pi I Sunyer (IDIBAPS), University of Barcelona, 08036 Barcelona, Spain.
[3]
Mediterranean Diet Foundation, 08021 Barcelona, Spain.
[4]
Foundation for Science, Health and Education (SHE), 08008 Barcelona, Spain.
[5]
Centro Nacional de Investigaciones Cardiovasculares Carlos III (F.S.P.), 28029 Madrid, Spain.
[6]
The Zena and Michael A. Wiener Cardiovascular Institute, Icahn School of Medicine at Mount Sinai, New York, NY 10029, USA.
[7]
CIBER de Enfermedades Cardiovasculares (CIBERCV), 28029 Madrid, Spain.
[8]
Hospital Universitario Clínico San Carlos, 28040 Madrid, Spain.
[9]
DOI
10.3390/antiox9100910
PMID
32987732
发布时间
2020-11-03
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