The protective power of antioxidants against stroke and dementia may have less to do with your total dietary intake of antioxidants and more to do with the specific foods that contribute to your antioxidant level, new research suggests.
Researchers from Harvard Medical School in Boston and Erasmus Medical Center in Rotterdam in the Netherlands analyzed health and dietary information on 5,395 people aged 55 and older who were part of the long-term Rotterdam Study of medical conditions and other factors in older adults.
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