A Case Report of Possible Health Benefits of Extra Virgin Olive Oil
The literature on the chemical analysis of cooking oils suggests that the cholesterol-reducing effect may well be due to the antioxidant agents rather than unsaturated fats. Furthermore, antioxidant agents are present in extra virgin olive oil and not in olive oil. There is some evidence, based on s...
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| Principais autores: | , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Wiley
2003-01-01
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| Serier: | The Scientific World Journal |
| Online adgang: | http://dx.doi.org/10.1100/tsw.2003.112 |
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