Olive oil phenolic compounds decrease the postprandial inflammatory response by reducing postprandial plasma lipopolysaccharide levels-Reference-Cited by-同舟云学术

Olive oil phenolic compounds decrease the postprandial inflammatory response by reducing postprandial plasma lipopolysaccharide levels

Published:2014-11 Issue: Volume:162 Page:161-171
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Camargo Antonio,Rangel-Zuñiga Oriol Alberto,Haro Carmen,Meza-Miranda Eliana Romina,Peña-Orihuela Patricia,Meneses Maria Eugenia,Marin Carmen,Yubero-Serrano Elena Maria,Perez-Martinez Pablo,Delgado-Lista Javier,Fernandez-Real Jose Manuel,Luque de Castro M. Dolores,Tinahones Francisco Jose,Lopez-Miranda Jose,Perez-Jimenez Francisco

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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