Olive oils with low, medium and high phenolic content will be administered to healthy volunteers during three weeks. Three main points will be examined:
1. The role of olive oil and olive oil phenolic compounds in the protection of oxidative stress.
2. Oxidative stress occurs after meals with fat. This is called "postprandial oxidative stress". The beneficial effect of olive oil and that of its phenolic compounds on the postprandial oxidative stress will be examined.
3. Whether the substitution of other raw fats by olive oil results in healthier fatty acid composition of the LDL.

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Workplan