Article citation: Camargo A, Rangel-Zuñiga OA, Haro C, Meza-Miranda ER, Peña-Orihuela P, Meneses ME, et al. Olive oil phenolic compounds decrease the postprandial inflammatory response by reducing postprandial plasma lipopolysaccharide levels. Food Chem. 2014;162:161–71.
Link to view/access: https://www.ncbi.nlm.nih.gov/pubmed/24874372
Lipid-Lowering and Antioxidant Effects of Hydroxytyrosol and Its Triacetylated Derivative Recovered from Olive Tree Leaves in Cholesterol-Fed Rats
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