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Extra Virgin Olive Oil consumption from Mild Cognitive Impairment patients attenuates oxidative and nitrative stress reflecting on the reduction of the PARP levels and DNA damage

Author:

Elena E. Tzekaki,Magda Tsolaki,George D. Geromichalos,Αnastasia A. Pantazaki

Publication:

Experimental Gerontology

Publisher:

Elsevier

Date:

December 2021

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