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Participants with chronic pain do not perceive diet as a contributing factor to their pain.
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Extra-Virgin Olive Oil and Intestinal Inflammation.
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Protective Effect of Hydroxytyrosol Against Oxidative Stress Induced by the Ochratoxin in Kidney Cells.
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Olive oil consumption and its repercussions on lipid metabolism.
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Impact of an educational intervention on the quality of the Mediterranean diet, physical activity and weight status in adolescents.
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Pharmacokinetics of maslinic and oleanolic acids from olive oil – Effects on endothelial function in healthy adults.
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How efficient is resveratrol as an antioxidant of the Mediterranean diet, towards alterations during the aging process
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Reinforced Olive Pâté as a Source of Antioxidants with Positive Effects on Young Smokers.
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Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions.
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