Effects of olive oil and its fractions on oxidative stress and the liver's fatty acid composition in 2,4-Dichlorophenoxyacetic acid-treated rats
Open Access
- 1 January 2010
- journal article
- Published by Springer Science and Business Media LLC in Nutrition & Metabolism
- Vol. 7 (1), 80
- https://doi.org/10.1186/1743-7075-7-80
Abstract
Olive oil's beneficial effects are not only related to its high content of oleic acid, but also to the antioxidant potential of its polyphenols. In this study, we assess the effects of virgin olive oil and its fractions on 2,4-D- induced oxidative damage in the liver of rats.Keywords
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