title: The implication of unknown bioactive compounds and cooking techniques in relations between the variety in fruit and vegetable intake and inflammation.
authors: Helen Hermana
authors: HH
authors: Hermsdorff
authors: M Ángeles
authors: MÁ
authors: Zulet
authors: J Alfredo
authors: JA
authors: Martínez
mesh_terms: D002097:C-Reactive Protein / Q000378:metabolism; D015986:Confounding Factors, Epidemiologic; D003296:Cooking; D004032:Diet; D004041:Dietary Fats; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D007249:Inflammation / Q000517:prevention & control; D012044:Regression Analysis; D012107:Research Design; D014675:Vegetables / Q000737:chemistry*
chemical_list: D004041:Dietary Fats; D002097:C-Reactive Protein