Article citation: Perez-Herrera A, Rangel-Zuñiga OA, Delgado-Lista J, Marin C, Perez-Martinez P, Tasset I, et al. The antioxidants in oils heated at frying temperature, whether natural or added, could protect against postprandial oxidative stress in obese people. Food Chem. 2013;138(4):2250–9.
Link to view/access: https://www.researchgate.net/publication/236052321_The_antioxidants_in_oils_heated_at_frying_temperature_whether_natural_or_added_could_protect_against_postprandial_oxidative_stress_in_obese_people
Mechanisms of action of phenolic compounds in olive
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