Olive oil phenolic compounds decrease the postprandial inflammatory response by reducing postprandial plasma lipopolysaccharide levels

PABLO PEREZ MARTINEZFRANCISCO JAVIER DELGADO LISTAFRANCISCO PEREZ JIMENEZJOSE LOPEZ MIRANDAMARÍA DOLORES LUQUE DE CASTRO2026-01-292026-01-29201410.1016/j.foodchem.2014.04.0472-s2.0-84900387337https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/25384Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceOlive oil phenolic compounds decrease the postprandial inflammatory response by reducing postprandial plasma lipopolysaccharide levelsresearch article