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Potent anti-inflammatory from olive juice bids for functional food and beverage fame
date:Apr 28, 2012
ar health following the publication of apositive opinionfrom the European Food Safety Authority (EFSA) supporting claims about olive polyphenols for reducing oxidized LDL cholesterol, an emerging risk factor for atherosclerosis.
There is also a growing number of clinical studies showing olive polyphenols as effective against everything from UVB-induced DNA damage to platelet aggregation in the blood-plus several studies proving itsanti-microbial and antioxidant effect in foods, he said.
However,

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