Phenol ‐enriched olive oils modify paraoxonase–related variables: a Randomized, Crossover, Controlled Trial

ConclusionThe present study reveals that the intake of phenol‐enriched FVOOs modulates oxidative balance by modifying PON‐related variables according to PC content and source, and this modulation can be perceived as beneficial.This article is protected by copyright. All rights reserved

Source: Nahrung / Food - May 1, 2017 Category: Nutrition Authors: Sara Fern ández‐Castillejo, Ana‐Isabel García‐Heredia, Rosa Solà, Jordi Camps, Maria‐Carmen López de la Hazas, Marta Farràs, Anna Pedret, Úrsula Catalan, Laura Rubió, Maria‐José Motilva, Olga Castañer, María‐Isabel Covas, Rosa‐Mari Tags: Research Article Source Type: research