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Oxidative Medicine and Cellular Longevity
Volume 2017 (2017), Article ID 7467962, 10 pages
Review Article

Dietary Polyphenols in the Prevention of Stroke

1Department of Nutrition, Food Science and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Science, University of Barcelona, Barcelona, Spain
2CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain
3AZTI Tecnalia Food Research Division, Derio, Bizkaia, Spain
4INRA, UMR1083 Sciences pour l’œnologie, 2 Place Viala, 34060 Montpellier Cedex, France

Correspondence should be addressed to A. Vallverdú-Queralt

Received 8 June 2017; Accepted 4 October 2017; Published 24 October 2017

Academic Editor: Manuela Curcio

Copyright © 2017 A. Tressera-Rimbau et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

A. Tressera-Rimbau, S. Arranz, M. Eder, and A. Vallverdú-Queralt, “Dietary Polyphenols in the Prevention of Stroke,” Oxidative Medicine and Cellular Longevity, vol. 2017, Article ID 7467962, 10 pages, 2017. doi:10.1155/2017/7467962