The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors

@article{Covas2006TheEO,
  title={The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors},
  author={Maria-Isabel Covas and Kristiina Nyyssnen and Henrik Enghusen Poulsen and Jari E Kaikkonen and H. J. Zunft and Holger Kiesewetter and Antonio Gaddi and Rafael de la Torre and Jaakko Mursu and Hans Bumler and Simona Nascetti and Jukka T. Salonen and Montserrat Fit and Jyrki K. Virtanen and Jaume Marrugat},
  journal={Annals of Internal Medicine},
  year={2006},
  volume={145},
  pages={333-341}
}
Context Olive oil, the main fat in the Mediterranean diet, contains polyphenols, which have antioxidant properties and may affect serum lipid levels. Contribution The authors studied virgin olive oil (high in polyphenols), refined olive oil (low in polyphenols), and a mixture of the 2 oils in equal parts. Two hundred healthy young men consumed 25 mL of an olive oil daily for 3 weeks followed by the other olive oils in a randomly assigned sequence. Olive oils with greater polyphenol content… Expand
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