• WRITTEN BY:

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

Read full article

RELATED ARTICLES

11/01/2019

Do Cooking Oils Present a...

Article citation: Crosby G. Do Cooking Oils Present a Health Risk? Food…

23/06/2019

Impact of olive oil phenolic...

Article citation: Rubió, L., Valls, R. M., Macià, A., Pedret, A., Giralt, M.,…

Sign up to access credible and unique olive wellness content and interact with our olive community.