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Caveats for the Good and Bad of Dietary Red Meat
Red meat and its constituents of heme iron or free iron have been the target of scrutiny related to their purported association to many chronic diseases. However, in contrast, red meat provides a rich source of nutrition. In 2007, Al Tappel hypothesized that the mechanistic explanation for the adver...
Salvato in:
| Pubblicato in: | Antioxidants (Basel) |
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| Autori principali: | , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2019
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6912709/ https://ncbi.nlm.nih.gov/pubmed/31726758 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox8110544 |
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