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dc.contributor | Universitat de Barcelona |
---|---|
dc.contributor.author | Valls Pedret, Cinta |
dc.contributor.author | Lamuela Raventós, Rosa Ma. |
dc.contributor.author | Medina Remón, Alexander |
dc.contributor.author | Quintana, Melibea |
dc.contributor.author | Corella Piquer, Dolores |
dc.contributor.author | Pintó Sala, Xavier |
dc.contributor.author | Martínez-González, Miguel Ángel, 1957- |
dc.contributor.author | Estruch Riba, Ramon |
dc.contributor.author | Ros Rahola, Emilio |
dc.date | 2013-06-04T11:15:55Z |
dc.date | 2013-06-04T11:15:55Z |
dc.date | 2012-01 |
dc.date | 2013-06-04T11:15:55Z |
dc.identifier.citation | 1387-2877 |
dc.identifier.citation | 608773 |
dc.identifier.uri | http://hdl.handle.net/2445/44013 |
dc.format | 10 p. |
dc.format | application/pdf |
dc.language.iso | eng |
dc.publisher | IOS Press |
dc.relation | Reproducció del document publicat a: http://dx.doi.org/10.3233/JAD-2012-111799 |
dc.relation | Journal of Alzheimer's Disease, 2012, vol. 29, num. 4, p. 773-782 |
dc.relation | http://dx.doi.org/10.3233/JAD-2012-111799 |
dc.rights | (c) Valls-Pedret, Cinta et al., 2012 |
dc.rights | info:eu-repo/semantics/openAccess |
dc.subject | Envelliment |
dc.subject | Cognició |
dc.subject | Polifenols |
dc.subject | Nutrició |
dc.subject | Vi |
dc.subject | Oli d'oliva |
dc.subject | Cuina (Nous) |
dc.subject | Cuina mediterrània |
dc.subject | Aging |
dc.subject | Cognition |
dc.subject | Polyphenols |
dc.subject | Nutrition |
dc.subject | Wine |
dc.subject | Olive oil |
dc.subject | Cookery (Nuts) |
dc.subject | Mediterranean cooking |
dc.title | Polyphenol-rich foods in the Mediterranean diet are associated with better cognitive function in elderly subjects at high cardiovascular risk |
dc.type | info:eu-repo/semantics/article |
dc.type | info:eu-repo/semantics/publishedVersion |
dc.description.abstract |