TY  - JOUR 
AU  - Rodríguez-López, Paloma
AU  - Lozano Sánchez, Jesús
AU  - Borras Linares, María Isabel
AU  - Emanuelli, Tatiana
AU  - Menéndez, Javier A.
AU  - Segura Carretero, Antonio
PY  - 2020
UR  - http://hdl.handle.net/10481/64090
AB  - Extra-virgin olive oil is regarded as functional food since epidemiological studies and multidisciplinary research have reported convincing evidence that its intake affects beneficially one or more target functions in the body, improves health, and...
LA  - eng
PB  - MDPI
KW  - Extra virgin olive oil phenolic compounds
KW  - Chemical structure
KW  - Bioactivity
KW  - Bioavailability
TI  - Structure–Biological Activity Relationships of Extra-Virgin Olive Oil Phenolic Compounds: Health Properties and Bioavailability
DO  - 10.3390/antiox9080685
ER  -