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

标题
Phenolic compounds from Rosemary (Rosmarinus officinalis L.) attenuate oxidative stress and reduce blood cholesterol concentrations in diet-induced hypercholesterolemic rats
作者
关键词
Hypercholesterolemia, Oxidative stress, Polyphenols, <em class=EmphasisTypeItalic >Rosmarinus officinalis</em>
出版物
Nutrition & Metabolism
Volume 10, Issue 1, Pages 19
出版商
Springer Nature
发表日期
2013-02-02
DOI
10.1186/1743-7075-10-19

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