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“Results After 1 year of intervention participants in the virgin olive oil group showed significantly increased plasma concentrations of palmitic and oleic acids, but reduced proportions of margaric, stearic, and linoleic acids.”
“While lauric, palmitic , linoleic, stearic and arachidonic acids were increased significantly by the treatment with olive oil , elevation of these FFAs was inhibited by the treatment with capsaicin.”
International journal for vitamin and nutrition research. Internationale Zeitschrift fur Vitamin- und Ernahrungsforschung. Journal international de vitaminologie et de nutrition • 2000 | View Paper
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