@article {Bullo:2011:1568-0266:1797,
title = "Mediterranean Diet and Oxidation: Nuts and Olive Oil as Important Sources of Fat and Antioxidants",
journal = "Current Topics in Medicinal Chemistry",
parent_itemid = "infobike://ben/ctmc",
publishercode ="ben",
year = "2011",
volume = "11",
number = "14",
publication date ="2011-07-01T00:00:00",
pages = "1797-1810",
itemtype = "ARTICLE",
issn = "1568-0266",
url = "https://www.ingentaconnect.com/content/ben/ctmc/2011/00000011/00000014/art00005",
doi = "doi:10.2174/156802611796235062",
keyword = "Radical Scavenging, cardiovascular disease, mediterranean diet, Nuts, Alzheimer, Parkinson's disease, metabolic syndrome, insulin resistance, hypertension, virgin olive oil, oxidative stress markers, oxidative stress, antioxidants, Mediterranean diet",
author = "Bullo, Monica and Lamuela-Raventos, Rosa and Salas-Salvado, Jordi",
abstract = "Oxidative stress has been involved in the aetiology of hypertension, insulin resistance, the metabolic syndrome, cardiovascular disease and other chronic conditions. Several epidemiological studies suggest that a diet rich in natural antioxidants is associated with protective effects
against major diseases, especially cardiovascular disease. The Mediterranean diet is rich in fat and foods with important antioxidant properties, such as fruits and vegetables, olive oil, and nuts. In this review we focus on epidemiological evidence and clinical trials that relate the Mediterranean
diet with oxidative stress markers. We focus our review on two important Mediterranean vegetable sources of potentially oxidized fat-olive oil and nuts. 
",
}