Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans

1. Covas, M.-I.
2. De La Torre, K.
3. Farré-Albaladejo, M.
4. Kaikkonen, J.
5. Fitó, M.
6. López-Sabater, C.
7. Pujadas-Bastardes, M.A.
8. Joglar, J.
9. Weinbrenner, T.
10. Lamuela-Raventós, R.M.
11. De La Torre, R.