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Carluccio, M.A., Siculella, L, Ancora, M.A., Massaro, M., Scoditti, E., Storelli, C., Visioli, F., Distante, A. and De Caterina, R. (2003) Olive Oil and Red Wine Antioxidant Polyphenols Inhibit Endothelial Activation: Antiatherogenic Properties of Mediterranean Diet Phytochemicals. Arteriosclerosis, Thrombosis, and Vascular Biology, 23, 622-629.
http://dx.doi.org/10.1161/01.ATV.0000062884.69432.A0
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