Phenolic compounds from Rosemary (Rosmarinus officinalis L.) attenuate oxidative stress and reduce blood cholesterol concentrations in diet-induced hypercholesterolemic rats

Title
Phenolic compounds from Rosemary (Rosmarinus officinalis L.) attenuate oxidative stress and reduce blood cholesterol concentrations in diet-induced hypercholesterolemic rats
Authors
Keywords
Hypercholesterolemia, Oxidative stress, Polyphenols, <em class=EmphasisTypeItalic >Rosmarinus officinalis</em>
Journal
Nutrition & Metabolism
Volume 10, Issue 1, Pages 19
Publisher
Springer Nature
Online
2013-02-02
DOI
10.1186/1743-7075-10-19

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