title: Extra-virgin vs. refined olive oil on postprandial hemostatic markers in healthy subjects.
authors.forename: Y M
authors.initials: YM
authors.lastname: Pacheco
authors.forename: S
authors.initials: S
authors.lastname: López
authors.forename: B
authors.initials: B
authors.lastname: Bermúdez
authors.forename: R
authors.initials: R
authors.lastname: Abia
authors.forename: F J G
authors.initials: FJ
authors.lastname: Muriana
mesh_terms: D000328:Adult; D000975:Antioxidants / Q000032:analysis; D015415:Biomarkers / Q000097:blood; D001779:Blood Coagulation Factors / Q000378:metabolism*; D018592:Cross-Over Studies; D038441:Diet, Mediterranean; D004042:Dietary Fats, Unsaturated / Q000494:pharmacology*; D006487:Hemostasis / Q000187:drug effects*; D006801:Humans; D008297:Male; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry / Q000494:pharmacology*; D019518:Postprandial Period
chemical_list: D000975:Antioxidants; D015415:Biomarkers; D001779:Blood Coagulation Factors; D004042:Dietary Fats, Unsaturated; D000069463:Olive Oil; D010938:Plant Oils