Article citation: Marrugat J, Covas M-I, Fitó M, Schröder H, Miró-Casas E, Gimeno E, et al. Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation. Eur J Nutr. 2004;43(3):140–7.
Link to view/access: http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.558.8493&rep=rep1&type=pdf
Olive Oil Phenols as Promising Multi-targeting Agents Against Alzheimer’s Disease.
Warning: explode() expects parameter 2 to be string, array given in /home/customer/www/olivewellnessinstitute.org/public_html/wp-content/themes/owi-theme/single-article.php on line 205
