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September 5, 2008Proceedings of the National Academy of SciencesOpen Access

Oleic acid content is responsible for the reduction in blood pressure induced by olive oil

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Authors

STSilvia TerésGBGwendolyn Barceló‐CoblijnMRMikhail Benet Rodríguez

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Cite This Study

Terés et al. (2008) studied this question.

synapsesocial.com/papers/69dbd4ae50e1971baba3cfa4https://doi.org/10.1073/pnas.0807500105
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