Do anthocyanins in purple tomatoes reduce the risk of cardiovascular disease?

Achterfeldt, S., Traka, M., Martin, C., Vauzour, D. and Kroon, P. A. (2015) Do anthocyanins in purple tomatoes reduce the risk of cardiovascular disease? Proceedings of the Nutrition Society, 74 (OCE1). E85. ISSN 0029-6651

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Item Type:	Article
Additional Information:	Issue for the Summer Meeting, 14–17 July 2014, Carbohydrates in health: friends or foes
Uncontrolled Keywords:	sdg 3 - good health and well-being ,/dk/atira/pure/sustainabledevelopmentgoals/good_health_and_well_being
Faculty \ School:	Faculty of Medicine and Health Sciences > Norwich Medical School Faculty of Science > School of Biological Sciences
UEA Research Groups:	Faculty of Medicine and Health Sciences > Research Groups > Nutrition and Preventive Medicine Faculty of Medicine and Health Sciences > Research Centres > Lifespan Health Faculty of Medicine and Health Sciences > Research Centres > Metabolic Health
Depositing User:	Pure Connector
Date Deposited:	14 Oct 2015 17:00
Last Modified:	28 Mar 2025 06:50
URI:	https://ueaeprints.uea.ac.uk/id/eprint/54705
DOI:	10.1017/S0029665115001007

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