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Elsevier, Food Chemistry, (162), p. 161-171, 2014

DOI: 10.1016/j.foodchem.2014.04.047

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Olive oil phenolic compounds decrease the postprandial inflammatory response by reducing postprandial plasma lipopolysaccharide levels

Journal article published in 2014 by Antonio Camargo, Oriol Alberto Rangel-Zuñiga ORCID, Carmen Haro, Rangel Zuñiga Oa, Eliana Romina Meza-Miranda, Patricia Peña-Orihuela, Meza Miranda Er, Elena Maria Yubero-Serrano, Maria Eugenia Meneses ORCID, Carmen Marin, Meneses Me, Pablo Perez-Martinez, Francisco Jose Tinahones, Javier Delgado-Lista ORCID, Yubero Serrano Em and other authors.
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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