Oleic acid content is responsible for the reduction in blood pressure induced by olive oil

  1. Terés, S.
  2. Barceló-Coblijn, G.
  3. Benet, M.
  4. Álvarez, R.
  5. Bressani, R.
  6. Halver, J.E.
  7. Escribá, P.V.
Zeitschrift:
Proceedings of the National Academy of Sciences of the United States of America

ISSN: 0027-8424,  1091-6490

Datum der Publikation: 2008

Ausgabe: 105

Nummer: 37

Seiten: 13811-13816

Art: Artikel

DOI: 10.1073/PNAS.0807500105 GOOGLE SCHOLAR lock_openOpen Access editor