Frying oils with high natural or added antioxidants content, which protect against postprandial oxidative stress, also protect against DNA oxidation damage
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Title
Frying oils with high natural or added antioxidants content, which protect against postprandial oxidative stress, also protect against DNA oxidation damage
Authors
Keywords
Frying oils, Virgin olive oil, Oxidative stress, DNA oxidation damage, Phenolic compounds
Journal
EUROPEAN JOURNAL OF NUTRITION
Volume 56, Issue 4, Pages 1597-1607
Publisher
Springer Nature
Online
2016-03-25
DOI
10.1007/s00394-016-1205-1
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