Olive oil phenolic compounds decrease the postprandial inflammatory response by reducing postprandial plasma lipopolysaccharide levels
2014; Elsevier BV; Volume: 162; Linguagem: Inglês
10.1016/j.foodchem.2014.04.047
ISSN1873-7072
AutoresAntonio Camargo, Oriol Alberto Rangel-Zúñiga, Carmen Haro, Eliana Romina Meza-Miranda, Patricia J. Peña‐Orihuela, María E. Meneses, Carmen Marı́n, Elena M. Yubero‐Serrano, Pablo Pérez‐Martínez, Javier Delgado‐Lista, José Manuel Fernández‐Real, M. D. Luque de Castro, Francisco J. Tinahones, José López‐Miranda, Francisco Pérez‐Jiménez,
Tópico(s)Cholesterol and Lipid Metabolism
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