Extra virgin olive oil high in polyphenols improves antioxidant status in adults: a double-blind, randomized, controlled, cross-over study (OLIVAUS)

被引：0
|
作者：
Katerina Sarapis
Elena S. George
Wolfgang Marx
Hannah L. Mayr
Jane Willcox
Tammy Esmaili
Katie L. Powell
Oladayo S. Folasire
Anna E. Lohning
Manohar Garg
Colleen J. Thomas
Catherine Itsiopoulos
George Moschonis
机构：
[1] La Trobe University,Department of Dietetics, Nutrition and Sport, School of Allied Health, Human Services and Sport
[2] Deakin University,Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences
[3] Food and Mood Centre Deakin University,Impact (the Institute for Mental and Physical Health and Clinical Translation)
[4] La Trobe University,School of Allied Health, Human Services and Sport
[5] Bond University,Bond University Nutrition and Dietetics Research Group, Faculty of Health Sciences and Medicine
[6] Princess Alexandra Hospital,Department of Nutrition and Dietetics
[7] University of Queensland,School of Movement and Nutrition Sciences
[8] La Trobe University,School of Life Sciences
[9] Bond University,Faculty of Health Sciences and Medicine
[10] University of Newcastle,Nutraceuticals Research Program, School of Biomedical Sciences and Pharmacy
[11] La Trobe University,Department of Physiology, Anatomy and Microbiology, School of Life Sciences
[12] RMIT University,School of Health and Biomedical Sciences
[13] Institute of Health Transformation,Centre for Quality and Patient Safety Research
[14] Deakin University,undefined
[15] Burwood,undefined
来源：
European Journal of Nutrition | 2022年 / 61卷
关键词：
Olive oil; Extra virgin olive oil; Polyphenols; Cardiovascular disease; Antioxidant; Inflammation;
D O I：
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中图分类号：
学科分类号：
摘要：
引用
收藏
页码：1073 / 1086
页数：13
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