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Changes in LDL fatty acid composition as a response to olive oil treatment are inversely related to lipid oxidative damage: The EUROLIVE study

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    Research output: Contribution to journalJournal articleResearchpeer-review

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  • Arrigo F G Cicero
  • Simona Nascetti
  • Maria C López-Sabater
  • Roberto Elosua
  • Jukka T Salonen
  • Kristiina Nyyssönen
  • Henrik E Poulsen
  • Hans-Joachim F Zunft
  • Holger Kiesewetter
  • Karina de la Torre
  • María-Isabel Covas
  • Jari Kaikkonen
  • Jaakko Mursu
  • Corina Koenbick
  • Hans Bäumler
  • Antonio V Gaddi
  • EUROLIVE Study Group
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The aim of our study was to assess the changes in the fatty acid composition of low density lipoproteins (LDL) after sustained consumption of olive oil at real-life doses (25 mL/day) and their relationship with lipid oxidative damage.
Original languageEnglish
JournalJournal of the American College of Nutrition
Issue number2
Pages (from-to)314-20
Number of pages7
Publication statusPublished - 1 Apr 2008

ID: 32314188