Chalasani told MedPage Today he believed the relationship with coffee is real and biological. He said he could only speculate on possible mechanisms -- in vitro studies are now underway that may shed more light -- but he suspected that some kind of antioxidant effect, such as is seen with flavonoid compounds, may be at work.
http://www.medpagetoday.com/MeetingCoverage/ACG/60853?xid=nl_mpt_DHE_2016-10-19&eun=g721819d0r&pos=0
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