Started 18 January 2021
177 Views
1 Likes
0 Comments
Olive Oil has antioxidant effects.
Conditions of use:
– Consumption of at least two soup-spoonfuls (23 g) of olive oil a day for at least three weeks,
in the context of a diet low in saturated fatty acids.
Reference: European Food Safety Authority (EFSA)
EFSA Journal 2011;9(4):2033
