Soliman, K F <br/><br/>
Polyphenols, flavonoids, food constituents and oils attenuate neurodegenerative process.  [electronic resource] 

 -  Ethnicity & disease  2001 
 - 165-6 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1049-510X 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Humans<br/>Neurodegenerative Diseases--physiopathology