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Extra Virgin Olive Oil Limits the Peroxidative Effect of Meat Lipids

Extra Virgin Olive Oil Limits the Peroxidative Effect of Meat Lipids

Source: Olive Oil Times
Extra Virgin Olive Oil Limits the Peroxidative Effect of Meat Lipids

In a new study, the effects on meat lipids during digestion differed based on the amount of extra virgin olive oil and its phenolic composition.