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Antioxidant properties of minor polar components of olive oil on the oxidative processes of cholesterol in human LDL

1995

Berra, B. (Milan Univ. (Italy). Istituto di Fisiologia Generale e Chimica Biologica) | Caruso, D. | Rasetti, M.F. | Galli, G. (Milan Univ. (Italy)) | Cortesi, N. | Fedeli, E. (Stazione Sperimentale per le Industrie degli Olii e Grassi, Milan (Italy))

AGROVOC Keywords
aceite de oliva alimentation humaine alimentazione umana antiossidanti antioxidantes antioxidants antioxydant arteriosclerose arteriosclerosi arteriosclerosis cholesterol colesterol colesterolo enfermedades humanas health huile d'olive human diseases human feeding in vitro experimentation lesiones lesioni lesions lipoproteine lipoproteins maladie de l'homme malattie umane olio d'oliva olive oil ossidazione oxidation oxydation pathogenese pathogenesis patogenesi salud salute sperimentazione in vitro vitamin e vitamina e vitamine e
Bibliographic information
Volume 72 Issue 7 ISSN 0035-6808
Pagination
pp. 285-288
Other Subjects
Experimentation in vitro; Lipoproteinas; Sante; Alimentacion humana; Lesion; Patogenesis; Oxidacion; Experimentacion in vitro
Language
English
Note
3 graphs; 27 ref.
1995-08-15
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