Olive oil sector to announce properties of polyphenols oxidative damage

23 de Enero de 2013 - From now on, the olive oil sector will inform consumers about the contribution of polyphenols to the protection of blood lipids from oxidative damage and other permitted health claims.

The myth that fried food is unhealthy has been debunked

16 de Enero de 2013 - A scientific study conducted by researchers of the Universidad Autónoma de Madrid has revealed that fried food is not linked to a higher risk of heart disease or early death.

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