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Mechanisms involved in the cardioprotective effect of avocado consumption: A systematic review

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Fabiola Escalante-Araiza & Gabriela Gutiérrez-Salmeán. (2021) Traditional Mexican foods as functional agents in the treatment of cardiometabolic risk factors. Critical Reviews in Food Science and Nutrition 61:8, pages 1353-1364.
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Marlene Ohlau, Sophie Christine Huning & Achim Spiller. (2023) Sustainable choices of plant-based (‘super’) foods: examining the consumption patterns of German consumers on avocados. Frontiers in Nutrition 10.
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Tesfaye Hailu Bekele, Laura Trijsburg, Inge D. Brouwer, Jeanne HM. de Vries, Namukolo Covic, Gina Kennedy, Dawit Alemayehu & Edith JM. Feskens. (2023) Dietary Recommendations for Ethiopians on the Basis of Priority Diet-Related Diseases and Causes of Death in Ethiopia: An Umbrella Review. Advances in Nutrition 14:4, pages 895-913.
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Feon W. Cheng, Nikki A. Ford & Matthew K. Taylor. (2021) US Older Adults That Consume Avocado or Guacamole Have Better Cognition Than Non-consumers: National Health and Nutrition Examination Survey 2011–2014. Frontiers in Nutrition 8.
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Bhuyan, Alsherbiny, Perera, Low, Basu, Devi, Barooah, Li & Papoutsis. (2019) The Odyssey of Bioactive Compounds in Avocado (Persea americana) and their Health Benefits. Antioxidants 8:10, pages 426.
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