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Title
Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation--a randomized controlled trial.
Authors
Marrugat, Jaume; Covas, María-Isabel; Fitó, Montserrat; Schröder, Helmut; Miró-Casas, Elisabet; Gimeno, Eva; López-Sabater, M Carmen; de la Torre, Rafael; Farré, Magí; SOLOS Investigators
Abstract
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.
Publication
European journal of nutrition, 2004, Vol 43, Issue 3, p140