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European Journal of Clinical Chemistry and Clinical Biochemistry : Journal of the Forum of European Clinical Chemistry Societies|November 22, 1997
Potential interfering substances on Falcor-600 and Dax-48 analytical systemsM Fitó, C Biosca, J M Hernandez, et al.
Annals of the New York Academy of Sciences|June 21, 2002
Scientific aspects that justify the benefits of the Mediterranean diet: mild-to-moderate versus heavy drinkingM I Covas, J Marrugat, M Fitó, et al.
Semergen|November 25, 2019
[Effect of intensive nutritional intervention in patients refractory to weight loss]L Álvarez-Álvarez, M Rubín-García, F Vitelli Storelli, et al.
European Journal of Clinical Nutrition|January 28, 2003
Tyrosol and hydroxytyrosol are absorbed from moderate and sustained doses of virgin olive oil in humansE Miró-Casas, M-I Covas, M Fitó, et al.
Medicina Clinica|September 21, 2000
[Olive oil and inhibition of low density lipoprotein oxidation. Role of phenolic compounds]M Fitó, M I Covas, R M Lamuela-Raventós, et al.
Nutrition, Metabolism, and Cardiovascular Diseases : NMCD|July 8, 2017
The PREDIMED trial, Mediterranean diet and health outcomes: How strong is the evidence?M Guasch-Ferré, J Salas-Salvadó, E Ros, et al.
International Journal of Clinical Pharmacology Research|April 21, 2001
Virgin olive oil phenolic compounds: binding to human low density lipoprotein (LDL) and effect on LDL oxidationM I Covas, M Fitó, R M Lamuela-Raventós, et al.
Lipids|July 20, 2000
Protective effect of olive oil and its phenolic compounds against low density lipoprotein oxidationM Fitó, M I Covas, R M Lamuela-Raventós, et al.
Drugs Under Experimental and Clinical Research|May 12, 2004
Bioavailability of tyrosol, an antioxidant phenolic compound present in wine and olive oil, in humansM I Covas, E Miró-Casas, M Fitó, et al.
Drugs Under Experimental and Clinical Research|May 12, 2004
Postprandial effects of wine consumption on lipids and oxidative stress biomarkersM I Covas, V Konstantinidou, E Mysytaki, et al.
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