Changes in the phenolic content of low density lipoprotein after olive oil consumption in men. A randomized crossover controlled trial.
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Link to full study
http://www.ncbi.nlm.nih.gov/pubmed/17617938
Conclusion of this study
The increase in the phenolic content of LDL could account for the increase of the resistance of LDL to oxidation, and the decrease of the in vivo oxidized LDL, observed in the frame of this trial. Our results support the hypothesis that a daily intake of virgin olive oil promotes protective LDL changes ahead of its oxidation.
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