Dietary extra-virgin olive oil prevents inflammatory response and cartilage matrix degradation in murine collagen-induced arthritis
作者： María Angeles Rosillo , Marina Sánchez-Hidalgo , Susana Sánchez-Fidalgo , Marina Aparicio-Soto , Isabel Villegas
DOI: 10.1007/S00394-015-0850-0
关键词:
摘要: Purpose Current experimental studies support a beneficial role of extra-virgin olive oil (EVOO) in several inflammatory diseases. The present study was designed to evaluate the effects dietary EVOO on type II collagen-induced arthritis (CIA) mice.
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