Buscador de publicaciones<< Volver

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.

NUTRITION & DIETETICS

Descargar la publicación

Una iniciativa de

Ministerio de Economía y Competitividad Fondo Europeo de Desarrollo Regional IMIM - Parc de Salut Mar