Started 13 June 2016
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Polyphenols contributes to good HDL cholesterol level. Polyphenols from olive have an antioxidant activity that may help protect LDL cholesterol and lipid oxidation.
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
