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The Journal of Clinical Endocrinology and Metabolism|June 14, 2013
Serum sTWEAK concentrations and risk of developing type 2 diabetes in a high cardiovascular risk population: a nested case-control studyAndrés Díaz-López, Matilde R Chacón, Mònica Bulló, et al.
Journal of Chromatography. A|February 16, 2016
Analysis of free hydroxytyrosol in human plasma following the administration of olive oilAntoni Pastor, Jose Rodríguez-Morató, Eulàlia Olesti, et al.
Analytica Chimica Acta|March 28, 2007
Presence of virgin olive oil phenolic metabolites in human low density lipoprotein fraction: determination by high-performance liquid chromatography-electrospray ionization tandem mass spectrometryKarina de la Torre-Carbot, Jorge L Chávez-Servín, Olga Jaúregui, et al.
The American Journal of Clinical Nutrition|August 9, 2007
Intake of phenol-rich virgin olive oil improves the postprandial prothrombotic profile in hypercholesterolemic patientsJuan Ruano, José López-Miranda, Rafael de la Torre, et al.
European Journal of Cardiovascular Prevention and Rehabilitation : Official Journal of the European Society of Cardiology, Working Groups on Epidemiology & Prevention and Cardiac Rehabilitation and Exercise Physiology|October 3, 2008
Adherence to a Mediterranean-type diet and reduced prevalence of clustered cardiovascular risk factors in a cohort of 3,204 high-risk patientsAna Sánchez-Taínta, Ramón Estruch, Mónica Bulló, et al.
Clinical Nutrition (Edinburgh, Scotland)|April 18, 2013
Plasma fatty acid composition, estimated desaturase activities, and their relation with the metabolic syndrome in a population at high risk of cardiovascular diseaseJordi Mayneris-Perxachs, Marcela Guerendiain, Ana I Castellote, et al.
Molecular Nutrition & Food Research|March 19, 2016
Polyphenol rich olive oils improve lipoprotein particle atherogenic ratios and subclasses profile: A randomized, crossover, controlled trialSara Fernández-Castillejo, Rosa-Maria Valls, Olga Castañer, et al.
Free Radical Biology & Medicine|February 7, 2006
Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humansMaría-Isabel Covas, Karina de la Torre, Magí Farré-Albaladejo, et al.
Antioxidants (Basel, Switzerland)|February 12, 2021
From Green Technology to Functional Olive Oils: Assessing the Best Combination of Olive Tree-Related Extracts with Complementary BioactivitiesÁlvaro Hernáez, Sara Jaramillo, Aránzazu García-Borrego, et al.
Plos One|March 22, 2014
Effects of 1-year intervention with a Mediterranean diet on plasma fatty acid composition and metabolic syndrome in a population at high cardiovascular riskJordi Mayneris-Perxachs, Aleix Sala-Vila, Maribel Chisaguano, et al.
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