(Q34432247)

English

Polyphenol fraction of extra virgin olive oil protects against endothelial dysfunction induced by high glucose and free fatty acids through modulation of nitric oxide and endothelin-1.

scientific article

Statements

Polyphenol fraction of extra virgin olive oil protects against endothelial dysfunction induced by high glucose and free fatty acids through modulation of nitric oxide and endothelin-1. (English)
Carolina Emilia Storniolo
Joan Roselló-Catafau
Xavier Pintó
María Teresa Mitjavila
Juan José Moreno

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