Nutrition Reviews 1993 - Abstracts

Title	Subject	Authors
Nutrition Reviews 1993
Body weight and mortality.	Food/cooking/nutrition	Robert F. Kushner
Calcium requirements for growth: are current recommendations adequate?	Food/cooking/nutrition	Velimir Matkovic, Jasminka Z. Ilich
Decreased dietary copper impairs vascular function.	Food/cooking/nutrition
Dietary fiber and colorectal cancer risk.	Food/cooking/nutrition	Johanna Dwyer
Ethanol stimulates apo A-1 secretion in human hepatocytes: a possible mechanism underlying the cardioprotective effect of ethanol.	Food/cooking/nutrition
Glutamine in parenteral solutions enhances intestinal mucosal immune function in rats.	Food/cooking/nutrition
Inhibition of LDL oxidation by phenolic substances in red wine: a clue to the French paradox?	Food/cooking/nutrition
Iron in the brain.	Food/cooking/nutrition	John L. Beard, James R. Connor, Byron C. Jones
Is cholecystokinin the peptide that controls fat intake?	Food/cooking/nutrition	Danielle Greenberg
Riboflavin can protect tissue from oxidative injury.	Food/cooking/nutrition	Halvor N. Christensen
Supplementation with vitamin D3 and calcium prevents hip fractures in elderly women.	Food/cooking/nutrition
The biochemistry of oligofructose, a nondigestible fiber: an approach to calculate its caloric value.	Food/cooking/nutrition	M. Roberfroid, G.R. Gibson, N. Delzenne

This website is not affiliated with document authors or copyright owners. This page is provided for informational purposes only. Unintentional errors are possible.