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

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