The effect of olive leaf supplementation on the constituents of blood and oxidative stability of red blood cells

Fátima Paiva-Martins*, Susana Barbosa, Marco Silva, Divanildo Monteiro, Victor Pinheiro, José Luis Mourão, João Fernandes, Susana Rocha, Luís Belo, Alice Santos-Silva

*Corresponding author for this work

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Agricultural and Biological Sciences

Biochemistry, Genetics and Molecular Biology

Food Science

Pharmacology, Toxicology and Pharmaceutical Science