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However, low polyphenol content olive oil did not further modify HDL levels, while high polyphenol olive oil increased HDL-cholesterol concentration by almost 50% (Tsartsou, Proutsos, Castanas, & Kampa, 2019)

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1b), and has pharmacological characteristics closer to hNET whilst having better transport characteristics with DA 34

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Funding This research was conducted under a research grant through the Innovative Manufacturing Cooperative Research Centre (IMCRC), a body constituted under the Commonwealth of Australia