The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors
María‐Isabel Covas1,2,3,4, Kristiina Nyyssönen1,2,3,4, Henrik E. Poulsen1,2,3,4, Jari Kaikkonen1,2,3,4, Hans‐Joachim F. Zunft1,2,3,4, H. Kiesewetter1,2,3,4, A. Gaddi1,2,3,4, Rafael de la Torre1,2,3,4, Jaakko Mursu1,2,3,4, Hans Bäumler1,2,3,4, Simona Nascetti1,2,3,4, Jukka T. Salonen1,2,3,4, Montserrat Fitó1,2,3,4, Jyrki K. Virtanen1,2,3,4, Jaume Marrugat1,2,3,4
1From the Municipal Institute for Medical Research, Barcelona, Spain
2From the Municipal Institute for Medical Research, Barcelona, Spain; University of Kuopio and Oy Jurilab, Kuopio, Finland; Rigshospitalet, University Hospital, Copenhagen, Denmark; German Institute of Human Nutrition, Postdam-Rehbruecke, Germany; Charité-University of Medicine of Berlin, Berlin, Germany; and Centro per lo Studio dell'Arteriosclerosi e delle Malattie Dismetaboliche “GC Descovich,” Policlinico S. Orsola-Malpighi, Bologna, Italy.
3Rigshospitalet University Hospital, Copenhagen, Denmark
4University of Kuopio and Oy Jurilab, Kuopio, Finland
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Annals of Internal Medicine
Tập 145 Số 5
333
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