Bioactive compounds in foods: Their role in the prevention of cardiovascular disease and cancer

Keyphrases

• Bioactive Compounds 100%
• Epidemiologic Studies 50%
• Cardiovascular Disease 50%
• Olive Oil 50%
• Phenolic Compounds 50%
• Phytoestrogens 50%
• Flavonoids 50%
• Whole Grain 50%
• Antioxidant Properties 50%
• Red Wine 50%
• Tomato 25%
• Cardioprotection 25%
• Chemical Structure 25%
• Prostate 25%
• Cardiovascular Risk 25%
• Sufficient Evidence 25%
• Thrombosis 25%
• Modeling Effect 25%
• Vegetables 25%
• Protective Effect 25%
• Food Sources 25%
• Health Impact 25%
• Antioxidant 25%
• Citrus Fruit 25%
• Inhibit Tumor 25%
• Onion 25%
• Lycopene 25%
• Anti-inflammatory Properties 25%
• Olive 25%
• Oncogenesis 25%
• Monoterpenes 25%
• Cell Culture Model 25%
• Science-based 25%
• Isothiocyanates 25%
• Fruit Vegetables 25%
• Dietary Recommendations 25%
• Cancer Tumor 25%
• Cherry 25%
• Flaxseed Oil 25%
• Tumor Cell Proliferation 25%
• Vegetables Fruits 25%
• Cruciferous Vegetables 25%
• Anticarcinogenic 25%
• Provitamin A Carotenoids 25%
• Chemical Function 25%
• Health Beneficial Effects 25%
• Garlic 25%
• Fruit Tea 25%
• Plant-based Diet 25%
• Animal Culture 25%
• Resveratrol 25%
• Estrogen Agonist 25%
• Protective Association 25%

Food Science

• Fruit Wine 20%
• Citrus Fruits 20%
• Cereal-legume 20%
• Grain Legume 20%