| Effect | Decrease |
| Trial Design | Double blind |
| Trial Length | 24 hours |
| Number of Subjects | 12 |
| Sex | n/a |
| Body Types | Average |
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).
