Biel-Glesson, Sara; Mesa, Maria-Dolores; Torre Fornell, Rafael de la; Espejo, Juan-Antonio; Fernández-Navarro, Jose-Ramón; Fitó Colomer, Montserrat; Sánchez-Rodriguez, Estefanía; Rosa, Carmen; Marchal, Rosa; de Dios Alche, Juan; Expósito, Manuela; Brenes, Manuel; Gandul, Beatriz; Calleja, Miguel Angel; Covas Planells, Maria Isabel
(BioMed Central, 2016)
Background: Virgin olive oil, a recognized healthy food, cannot be consumed in great quantities. We aim to assess in humans whether an optimized virgin olive oil with high phenolic content (OVOO, 429 mg/Kg) and a functional ...