The intake of flavonoids, stilbenes, and tyrosols, mainly consumed through red wine and virgin olive oil, is associated with lower carotid and femoral subclinical atherosclerosis and coronary calcium.

MLA

Salazar, Henry Montero, et al. “The Intake of Flavonoids, Stilbenes, and Tyrosols, Mainly Consumed through Red Wine and Virgin Olive Oil, Is Associated with Lower Carotid and Femoral Subclinical Atherosclerosis and Coronary Calcium.” European Journal of Nutrition, vol. 61, no. 5, Aug. 2022, pp. 2697–709. EBSCOhost, https://doi.org/10.1007/s00394-022-02823-0.

APA

Salazar, H. M., de Deus Mendonça, R., Laclaustra, M., Moreno-Franco, B., Åkesson, A., Guallar-Castillón, P., & Donat-Vargas, C. (2022). The intake of flavonoids, stilbenes, and tyrosols, mainly consumed through red wine and virgin olive oil, is associated with lower carotid and femoral subclinical atherosclerosis and coronary calcium. European Journal of Nutrition, 61(5), 2697–2709. https://doi.org/10.1007/s00394-022-02823-0

Chicago

Salazar, Henry Montero, Raquel de Deus Mendonça, Martín Laclaustra, Belén Moreno-Franco, Agneta Åkesson, Pilar Guallar-Castillón, and Carolina Donat-Vargas. 2022. “The Intake of Flavonoids, Stilbenes, and Tyrosols, Mainly Consumed through Red Wine and Virgin Olive Oil, Is Associated with Lower Carotid and Femoral Subclinical Atherosclerosis and Coronary Calcium.” European Journal of Nutrition 61 (5): 2697–2709. doi:10.1007/s00394-022-02823-0.