The realization of this study was possible thanks to the joint work of researchers from the research groups Natural Antioxidants: Polyphenols and Autoimmunity, Immunonutrition and Tolerance (AIT), both from the Faculty of Pharmacy and Food Sciences, with funding received through the grants for the Promotion of Internal Research (INSA FRI-2020).
If you want to read the article, you can click on the following link: Nutrition during pregnancy and lactation: New evidence for the vertical transmission of extra virgin olive oil phenolic compounds in rats.