Dietary olive oil reduces low-density lipoprotein uptake by macrophages and decreases the susceptibility of the lipoprotein to undergo lipid peroxidation. (Q54250207)
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scientific article
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Dietary olive oil reduces low-density lipoprotein uptake by macrophages and decreases the susceptibility of the lipoprotein to undergo lipid peroxidation. |
scientific article |
Statements
Dietary olive oil reduces low-density lipoprotein uptake by macrophages and decreases the susceptibility of the lipoprotein to undergo lipid peroxidation. (English)
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M Aviram
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K Eias
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1 January 1993
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37
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2
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75-84
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Identifiers
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