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Effects of functional olive oil enriched with its own phenolic compounds on endothelial function in hypertensive

Rosa-M Valls1, Marta Farràs2, Manuel Suárez3

  • 1Research Unit on Lipids and Atherosclerosis, Servei de Medicina Interna, Hospital Universitari Sant Joan, IISPV, Universitat Rovira i Virgili, CIBER Diabetes and Associated Metabolic Disorders (CIBERDEM), Reus, Spain.

Food Chemistry
|August 24, 2014
PubMed
Abstract

Keywords:
Endothelial functionHypertensionPhenolic compounds olive oil

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