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Marrugat J, Covas MI, Fitó M, Schröder H, Miró-Casas E, Gimeno E, López-Sabater MC, de la Torre R, Farré M
Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation--a randomized controlled trial.
Eur J Nutr. 2004 Jun;43(3):140-7, PMID: 15168036
Evidence from in vitro studies suggests that antioxidant olive oil phenolic compounds can prevent LDL oxidation. However, in vivo evidence in support of this hypothesis is sparse.
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