Spicy food consumption reduces the risk of ischaemic stroke: a prospective study.
Li J, Xie C, Lan J, Tan J, Tan X, Chen N, Wei L, Liang J, Pan R, Zhu T, Pei P, Sun D, Su L, Zhou L.
Li J, et al. Among authors: xie c.
Br J Nutr. 2024 May 28;131(10):1777-1785. doi: 10.1017/S0007114524000229. Epub 2024 Jan 30.
Br J Nutr. 2024.
PMID: 38287709