Article citation: Varela G, Ruiz‐Roso B. Some effects of deep frying on dietary fat intake. Nutr Rev. 1992;50(9):256–62.
Link to view/access: http://onlinelibrary.wiley.com/doi/10.1111/j.1753-4887.1992.tb01342.x/full
Extra-virgin olive oil consumption reduces the age-related decrease in HDL and paraoxonase 1 anti-inflammatory activities
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