HomeInternational Journal for Vitamin and Nutrition ResearchVol. 71, No. 3 Previous article Next article Original CommunicationAntioxidant Properties of Mediterranean DietClaudio Galli and Francesco VisioliClaudio Galli University of Milan, Institute of Pharmacological Sciences, Milan, Italy Search for more papers by this author and Francesco Visioli University of Milan, Institute of Pharmacological Sciences, Milan, Italy Search for more papers by this authorPublished Online:March 14, 2013https://doi.org/10.1024/0300-9831.71.3.185PDF ToolsAdd to favoritesDownload CitationsTrack Citations Cite ShareShare onFacebookTwitterLinkedInRedditE-Mail SectionsMoreFiguresReferencesRelatedDetailsCited byFueling for Performance27 November 2017 | Sports Health: A Multidisciplinary Approach, Vol. 10, No. 1Concepto de dieta mediterránea: ¿un grupo de alimentos saludables, una dieta o una panacea publicitaria?Medicina Clínica, Vol. 136, No. 13Fruit and Vegetable Antioxidants in HealthConocimiento de la acción biológica del aceite de oliva virgen extra mediante el uso del ratón carente de la apolipoproteína ERevista Española de Cardiología, Vol. 62, No. 3Knowledge of the Biological Actions of Extra Virgin Olive Oil Gained From Mice Lacking Apolipoprotein ERevista Española de Cardiología (English Edition), Vol. 62, No. 3Can the Mediterranean diet prevent prostate cancer?6 February 2009 | Molecular Nutrition & Food Research, Vol. 53, No. 2Dietary Antioxidants for the AthleteCurrent Sports Medicine Reports, Vol. 5, No. 4Understanding local Mediterranean diets: A multidisciplinary pharmacological and ethnobotanical approachPharmacological Research, Vol. 52, No. 4Antioxidant intake, plasma antioxidants and oxidative stress in a randomized, controlled, parallel, Mediterranean dietary intervention study on patients with rheumatoid arthritis30 July 2003 | Nutrition Journal, Vol. 2, No. 1Low‐density‐lipoprotein peak particle size in a Mediterranean population13 February 2003 | European Journal of Clinical Investigation, Vol. 33, No. 2Modulation de l’apport alimentaire en anti-oxydantsNutrition Clinique et Métabolisme, Vol. 16, No. 4 Volume 71Issue 3May 2001ISSN: 0300-9831eISSN: 1664-2821 Licenses & Copyright© 2013Hogrefe AGKeywordsOlive oilcardiovascular diseasepolyphenolsatherosclerosisantioxidantsMediterranean DietPDF download