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International Journal of Molecular Sciences, ISSN 1661-6596, 03/2017, Volume 18, Issue 3, pp. 668 - 668
Virgin olive oil, the main fat of the Mediterranean diet, is per se considered as a functional food-as stated by the European Food Safety Authority (EFSA)-due... 
Enriched olive oil | Oxidative stress | Intestinal immune function | Health | Endothelial dysfunction | Phenolic compounds | Functional food | ANTIOXIDANT ACTIVITY | THYME EXTRACTS | QUALITY | MEDITERRANEAN DIET | BIOCHEMISTRY & MOLECULAR BIOLOGY | EDIBLE OILS | phenolic compounds | health | functional food | endothelial dysfunction | CHEMISTRY, MULTIDISCIPLINARY | intestinal immune function | POLYPHENOLS | OXIDATIVE STABILITY | enriched olive oil | OWN PHENOLIC-COMPOUNDS | oxidative stress | CARDIOVASCULAR RISK | Phytochemicals - chemistry | Primary Prevention | Antioxidants - chemistry | Diet, Mediterranean | Humans | Olive Oil - isolation & purification | Biological Products - pharmacology | Antioxidants - pharmacology | Research | Biological Products - isolation & purification | Phytochemicals - isolation & purification | Biological Products - chemistry | Olive Oil - pharmacology | Antioxidants - isolation & purification | Olive Oil - chemistry | Diet Therapy | Oxidative Stress - drug effects | Phytochemicals - pharmacology | Olea - chemistry | Enrichment | State of the art | Cardiovascular disease | Alcohol | Raw materials | Cell adhesion & migration | Functional foods | Bioactive compounds | Agronomy | Polyphenols | Aging | Product safety | Heart diseases | Food | Plants (botany) | Mortality | Olive oil | Cholesterol | Biological activity | Quality of life | Studies | Nutrition research | Diet | Spices | Phenols | Aging (natural) | Cardiovascular diseases
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 07/2018, Volume 77, pp. 77 - 90
Journal Article
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