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Journal of Food Processing & Technology
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Research Article - (2014) Volume 5, Issue 8

Experimental Study of the Effects of Three Types of Meat on Endothelial Function in a Group of Healthy Volunteers

Rombola F1, Chimentelli D1, Ghezzi A2, Scapellato C3, Strambi M1*, Rotelli E2, Andrei S3, Cevenini G2, Vallesi G3, Fiaschi A4 and Vittoria A1
1Department of Molecular and Development Medicine, University of Siena, Italy
2Department of Medical Biotechnology, University of Siena, Italy
3Department of Emergency and Diagnostic Services AOUS “S.Maria alle Scotte” Siena, Italy
4Department of Medical Surgical and Neuroscience, University of Siena, Italy
*Corresponding Author: