Article citation: de la Torre, R. (2008). Bioavailability of olive oil phenolic compounds in humans. Inflammopharmacology, 16(5), 245-247.
Link to view/access: https://www.ncbi.nlm.nih.gov/pubmed/18815736
Olive oil polyphenols decrease blood pressure and improve endothelial function in young women with mild hypertension
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