The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors

2006751 citationsJournal Article

Authors

María‐Isabel Covas · Rigshospitalet

Kristiina Nyyssönen · University of Eastern Finland

Henrik E. Poulsen · Municipal Institute for Medical Research

Jari Kaikkonen · University of Eastern Finland

Hans‐Joachim F. Zunft · Municipal Institute for Medical Research

H. Kiesewetter · Municipal Institute for Medical Research

A. Gaddi

Abstract

Olive oil is more than a monounsaturated fat. Its phenolic content can also provide benefits for plasma lipid levels and oxidative damage. International Standard Randomised Controlled Trial number: ISRCTN09220811.

Topics & Keywords

Edible Oils Quality and Analysis Antioxidant Activity and Oxidative Stress Cholesterol and Lipid Metabolism

Publication Details

Published in: Annals of Internal Medicine

Volume 145, Issue 5, pp. 333-341

DOI: 10.7326/0003-4819-145-5-200609050-00006

Field-Weighted Citation Impact: 16.63

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The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors

Authors

Abstract

Topics & Keywords

Publication Details