Effect of low polyphenol olive oil and high polyphenol olive oil on HDL-cholesterol efflux capacity and serum lipids
The effect of the two OO interventions on HDL-cholesterol efflux capacity is illustrated in 
Effect of 3-week daily consumption of extra virgin high polyphenol olive oil (HPOO; 320 mg/kg polyphenols; 
Effect of low polyphenol OO (Mean values with their standard error of the means; 95 % confidence intervals)OO, olive oil.All statistical analyses were adjusted for sex and age.Indicates statistical significance (