Red and Blue Fruits and Vegetables May Decrease Risk of Heart Attack

• Autores: Subhashni Singh Joy
• Localización: American Journal of Nursing, ISSN 0002-936X, Vol. 113, Nº. 7, 2013, págs. 65-66
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • * Greater intake of anthocyanin, a bioactive compound in red and blue fruits and vegetables, was associated with a lower heart attack risk in young and middle-aged women.

    * The relative risk of heart attack decreased by 17% for every 15-mg increase in anthocyanin intake.