Protective effect of olive oil polyphenol phase II sulfate conjugates on erythrocyte oxidative-induced hemolysis
Abstract
The consumption of extra virgin olive oil (EVOO) has been associated with a lower incidence of cardiovascular diseases partly due to its polyphenol...
Paper Details
Title
Protective effect of olive oil polyphenol phase II sulfate conjugates on erythrocyte oxidative-induced hemolysis
Published Date
Jan 1, 2020
Journal
Volume
11
Issue
10
Pages
8670 - 8679
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Notes
History