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Studies related to Oxidation of LDL and Olive leaf extract

Postprandial LDL Phenolic Content And LDL Oxidation Are Modulated By Olive Oil Phenolic Compounds In Humans

Effect Decrease
Trial Design Double blind
Trial Length 24 hours
Number of Subjects 12
Sex n/a
Body Types Average
Notes for this study:
A single dose of 6-15mg phenolics via 40mL olive oil (phenolic free olive oil as control) was able to reduce LDL oxidation rates in the postprandial state in a dose dependent manner (with 15mg reversing a 20% increase seen with the meal to a 15.2% decrease).

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