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Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans

Document Type

Article

Author

Covas, M.-I.; Fitó, M.; Weinbrenner, T.; Farré-Albaladejo, M.; Pujadas-Bastardes, M.A.; De La Torre, R.; De La Torre, K.; López-Sabater, C.; Lamuela-Raventós, R.M.; Kaikkonen, J.; Joglar, J.

Source

In: Free Radical Biology and Medicine. (Free Radical Biology and Medicine, 15 February 2006, 40(4):608-616)

Subject

Language

English

ISSN

08915849

Online Access

Full Text (ScienceDirect) Web of Science JCR 저널정보 Scopus Find it@PNU

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