Article citation: Casal S, Malheiro R, Sendas A, Oliveira BP, Pereira JA. Olive oil stability under deep-frying conditions. Food Chem Toxicol. 2010;48(10):2972–9.
Link to view/access: http://www.sciencedirect.com/science/article/pii/S0278691510004941?via%3Dihub

Improvement in dietary inflammatory index score after 6-month dietary intervention is associated with reduction in interleukin-6 in patients with coronary heart disease: The AUSMED heart trial
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