Effect of the co-occurring components from olive oil and thyme extracts on the antioxidant status and its bioavailability in an acute ingestion in rats

Autor:	Rubió Piqué, Laura, Serra Maqueda, Aida, Chen, O., Macià i Puig, Ma Alba, Romero Fabregat, Mª Paz, Covas Planells, María Isabel, Solà, Rosa, Motilva Casado, Mª José
Předmět:	Oli d'oliva Biodisponibilitat Bioavailability Phenols Rosemary phenol metabolism thyme phenols Romaní olive oil phenols antioxidant status Fenols Antioxidants Olive oil
Zdroj:	Recercat. Dipósit de la Recerca de Catalunya instname
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=RECOLECTA___::841e51a38b0274b1a37c17ed035344b5 http://hdl.handle.net/10459.1/48229 Zobrazit plný text záznamu