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Listing all posts with label inflammation. Show all posts.
  1. As reported in the Institute of Food Technologists (IFT) Weekly Newsletter of 2/17/2010, USDA Agricultural Research Service (ARS)-funded scientists have reported new reasons for choosing “heart-healthy” oats at the grocery store. Nutritionist Mohsen Meydani, Director of the Vascular Biology Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University in Boston, Mass., led the research on the oat compounds, called avenanthramides. Meydani has previously shown that phenolic antioxidants in oats obstruct the ability of blood cells to stick to artery walls.                  1-330-208-2510
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