Higher Dietary Non-enzymatic Antioxidant Capacity Is Associated with Decreased Risk of All-Cause and Cardiovascular Disease Mortality in Japanese Adults

Ikuko Kashino(Hokkaido University), Kiyomi Sakata, Taichi Shimazu, Isao Saito(Oita University), Tetsuya Mizoue(National Center for Global Health and Medicine), Mitsuhiko Noda(International University of Health and Welfare), Takashi Tagami(Jikei University School of Medicine), Yamagishi, Motoki Iwasaki, Ayaka Kotemori, Shamima Akter(National Center for Global Health and Medicine), Mauro Serafini(University of Teramo), Masaru Mimura(Keio University), Yosuke Kokubo, Shoichiro Tsugane(International University of Health and Welfare), Taiki Yamaji, Mikio Katagiri, T Minamizono, Atsushi Goto, Tomotaka Sobue(The University of Osaka), Yoritoshi Kobayashi, M. Irei, Norie Sawada(National Cancer Center), Junko Ishihara(Azabu University), Nobufumi Yasuda(Kōchi University), Hiroyasu Iso(National Center for Global Health and Medicine), Manami Inoue(Fukuoka University), Kazutoshi Nakamura(Mie University Hospital), Yoko Kawaguchi(Tokyo Medical and Dental University), Masashi Uehara, Hadrien Charvat(Juntendo University), Hidekazu Suzuki(Osaka Prefectural Medical Center), M Muto, Mototsugu Doi, R. Takachi(Nara Women's University), Yong Ling Sou(University of Nottingham Malaysia Campus), Sanjeev Budhathoki
Journal of Nutrition
September 7, 2019
Cited by 16


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