Phenolic compounds contained in extra-virgin olive oil inhibit macrophage-mediated oxidation of LDL: effects on intracellular redox balance

✍ Scribed by D'Archivio, M.; Vari, R.; Giovannini, C.; Matarrese, P.; Scazzocchio, B.; Maialetti, F.; Masella, R.

• Book ID: 118630404
• Publisher: Elsevier Science
• Year: 2001
• Tongue: English
• Weight: 179 KB
• Volume: 2
• Category: Article
• ISSN: 1567-5688
• DOI: 10.1016/s1567-5688(01)80318-4