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The biological relevance of direct antioxidant effects of polyphenols for cardiovascular health in humans is not established.
J Nutr. 2011 May;141(5):989S-1009S. doi: 10.3945/jn.110.131490. Epub 2011 Mar 30.
J Nutr. 2011.
PMID: 21451125
Free article.
Review.
Guidelines for the design, conduct and reporting of human intervention studies to evaluate the health benefits of foods.
Welch RW, Antoine JM, Berta JL, Bub A, de Vries J, Guarner F, Hasselwander O, Hendriks H, Jäkel M, Koletzko BV, Patterson CC, Richelle M, Skarp M, Theis S, Vidry S, Woodside JV; International Life Sciences Institute Europe Functional Foods Task Force.
Welch RW, et al. Among authors: vidry s.
Br J Nutr. 2011 Nov;106 Suppl 2:S3-15. doi: 10.1017/S0007114511003606.
Br J Nutr. 2011.
PMID: 22129662
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Inflammatory disease processes and interactions with nutrition.
Calder PC, Albers R, Antoine JM, Blum S, Bourdet-Sicard R, Ferns GA, Folkerts G, Friedmann PS, Frost GS, Guarner F, Løvik M, Macfarlane S, Meyer PD, M'Rabet L, Serafini M, van Eden W, van Loo J, Vas Dias W, Vidry S, Winklhofer-Roob BM, Zhao J.
Calder PC, et al. Among authors: vidry s.
Br J Nutr. 2009 May;101 Suppl 1:S1-45. doi: 10.1017/S0007114509377867.
Br J Nutr. 2009.
PMID: 19586558
Review.
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Ways and criteria to develop valid study designs and to identify markers to explore the effects of diets on health were further identified in the PASSCLAIM project. Foreword.
Vidry S, Contor L.
Vidry S, et al.
Food Chem Toxicol. 2012 Nov;50 Suppl 4:S683. doi: 10.1016/j.fct.2012.07.045. Epub 2012 Jul 28.
Food Chem Toxicol. 2012.
PMID: 22847134
No abstract available.
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Guide to designing, conducting, publishing and communicating results of clinical studies involving probiotic applications in human participants.
Shane AL, Cabana MD, Vidry S, Merenstein D, Hummelen R, Ellis CL, Heimbach JT, Hempel S, Lynch SV, Sanders ME, Tancredi DJ.
Shane AL, et al. Among authors: vidry s.
Gut Microbes. 2010 Jul;1(4):243-253. doi: 10.4161/gmic.1.4.12707. Epub 2010 Jun 16.
Gut Microbes. 2010.
PMID: 21327031
Free PMC article.
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