Article citation: Mateos, R., Martínez-López, S., Arévalo, G. B., Amigo-Benavent, M., Sarriá, B., & Bravo-Clemente, L. (2016). Hydroxytyrosol in functional hydroxytyrosol-enriched biscuits is highly bioavailable and decreases oxidised low density lipoprotein levels in humans. Food chemistry, 205, 248-256.
Link to view/access: https://www.ncbi.nlm.nih.gov/pubmed/27006237
