Food Funct., 2023, 14,8987-8999
DOI: 10.1039/D3FO02460A, Paper
DOI: 10.1039/D3FO02460A, Paper
Open Access
This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence.Juan Manuel Espinosa, Angélica Quintero-Flórez, Natalia Carrasquilla, Emilio Montero, Ana Rodríguez-Rodríguez, José María Castellano, Javier S. Perona
Triglyceride-rich lipoproteins obtained from pomace olive oil consumed by healthy women reduce microglial inflammation in BV-2 cells stimulated with LPS compared to high-oleic sunflower oil.
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Triglyceride-rich lipoproteins obtained from pomace olive oil consumed by healthy women reduce microglial inflammation in BV-2 cells stimulated with LPS compared to high-oleic sunflower oil.
The content of this RSS Feed (c) The Royal Society of Chemistry