Order Article Reprints

González-Hedström D, de la Fuente-Fernández M, Priego T, Martín AI, Amor S, López-Calderón A, Inarejos-García AM, García-Villalón ÁL, Granado M. Addition of Olive Leaf Extract to a Mixture of Algae and Extra Virgin Olive Oils Decreases Fatty Acid Oxidation and Synergically Attenuates Age-Induced Hypertension, Sarcopenia and Insulin Resistance in Rats. Antioxidants. 2021; 10(7):1066. https://doi.org/10.3390/antiox10071066

González-Hedström, Daniel, María de la Fuente-Fernández, Teresa Priego, Ana Isabel Martín, Sara Amor, Asunción López-Calderón, Antonio Manuel Inarejos-García, Ángel Luís García-Villalón, and Miriam Granado. 2021. "Addition of Olive Leaf Extract to a Mixture of Algae and Extra Virgin Olive Oils Decreases Fatty Acid Oxidation and Synergically Attenuates Age-Induced Hypertension, Sarcopenia and Insulin Resistance in Rats" Antioxidants 10, no. 7: 1066. https://doi.org/10.3390/antiox10071066

González-Hedström, D., de la Fuente-Fernández, M., Priego, T., Martín, A. I., Amor, S., López-Calderón, A., Inarejos-García, A. M., García-Villalón, Á. L., & Granado, M. (2021). Addition of Olive Leaf Extract to a Mixture of Algae and Extra Virgin Olive Oils Decreases Fatty Acid Oxidation and Synergically Attenuates Age-Induced Hypertension, Sarcopenia and Insulin Resistance in Rats. Antioxidants, 10(7), 1066. https://doi.org/10.3390/antiox10071066