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Scope
Phenolic compounds are minor components of extra virgin olive oil (EVOO). Secoiridoids are the major components contributing to the phenolic content of EVOO. Information is lacking regarding their potential as biomarkers for EVOO intake.
Methods and results
Healthy volunteers (n = 9) ingested 50 mL of EVOO in a single dose containing 322 mg kg−1 total phenolic content (caffeic acid equivalents)...
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