Food Science
Vegetable
100%
Fruit
91%
Flavonoid
60%
Diet
49%
Antioxidant
39%
Polyphenol
34%
Carotenoid
29%
Vitamin C
27%
Anthocyanins
26%
Vegetable Consumption
14%
Fruit Juice
13%
Nutrition
12%
Cooking
11%
Baking
11%
Vegetable Juice
11%
Probiotics
11%
Blackcurrant
11%
Soup
11%
Sour Cherry
11%
Red Wine
11%
Cherry
11%
Phenolic Acids
8%
Procyanidin
8%
Cholesterol
5%
Agricultural and Biological Sciences
Fruit
45%
Vegetable
45%
Cardiovascular System
37%
Men
25%
Urinary System
16%
Polyphenol
15%
Antioxidant
12%
Concentrates
11%
Green Tea
11%
Carotenoid
11%
Betalain
11%
Cactus Pears
11%
Uric Acid
11%
Animals
11%
Prunus cerasus
11%
Supplementation
6%
Volunteers
5%
Medicine and Dentistry
Man
34%
Cardiovascular Disease
22%
Randomized Controlled Trial
22%
Vasodilatation
13%
Blood Pressure
12%
Biological Marker
12%
Intervention Study
12%
Endothelium
12%
Endothelial Function
11%
Polyphenol
11%
Child
11%
Cultural Diversity
11%
Young People
11%
Ingestion
11%
Diastolic Blood Pressure
11%
Diet
7%
Arterial Stiffness
7%
Pulse Wave Velocity
6%
Nitrite
5%
Adolescent
5%
Childhood Obesity
5%
Health
5%