Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans.
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Link to full study
http://www.ncbi.nlm.nih.gov/pubmed/16458191
Conclusion of this study
In conclusion, olive oil phenolic content seems to modulate the LDL phenolic content and the postprandial oxidative stress promoted by 40 mL olive oil ingestion in humans.
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