Started 18 January 2021
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Polyphenols from olive have an antioxidant activity that may help maintain healthy LDL cholesterol level and lipid oxidation/antioxidants.
Conditions of use:
– 20 g of an olive oil with a polyphenol content of 200 mg/kg / Min 2 mg per day of
hydroxytyrosol
Reference: European Food Safety Authority (EFSA)
EFSA Journal 2011;9(4):2033
