Hydroxytyrosol, a phenolic compound from virgin olive oil, prevents macrophage activation-Reference-Cited by-同舟云学术

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Hydroxytyrosol, a phenolic compound from virgin olive oil, prevents macrophage activation

Published:2005-06 Issue:6 Volume:371 Page:457-465
ISSN:0028-1298
Container-title:Naunyn-Schmiedeberg's Archives of Pharmacology
language:en
Short-container-title:Naunyn Schmied Arch Pharmacol

Author:

Maiuri Maria Chiara,De Stefano Daniela,Di Meglio Paola,Irace Carlo,Savarese Maria,Sacchi Raffaele,Cinelli Maria Pia,Carnuccio Rosa

Publisher

Springer Science and Business Media LLC

Subject

Pharmacology,General Medicine

Link

http://link.springer.com/content/pdf/10.1007/s00210-005-1078-y.pdf

Reference45 articles.

1. Boskou D (1996) Olive oil composition. In: Boskou D (ed) Olive oil chemistry and technology. AOCS, Champaign, pp 52–83

2. Carluccio MA, Siculella L, Ancora MA, Massaro M, Scoditti E, Storelli C, Visioli F, Distante A, De Caterina R (2003) Olive oil and red wine antioxidant polyphenols inhibit endothelial activation. Arterioscler Thromb Vasc Biol 23:622–629

3. Coussens LM, Werb Z (2002) Inflammation and cancer. Nature 420:860–867

4. D’Acquisto F, Ialenti A, Ianaro A, Di Vaio R, Carnuccio R (2000a) Local administration of transcription factor decoy oligonucleotides to nuclear factor-κB prevents carrageenin-induced inflammation in rat hind paw. Gene Ther 7:1731–1737

5. D’Acquisto F, Lanzotti V, Carnuccio R (2000b) Cyclolinteinone, a sesterterpene from Cacospongia Linteiformis, prevents inducible nitric oxide synthase and inducible cyclooxygenase protein expression by blocking nuclear factor-κB activation in J774 macrophages. Biochem J 346:793–798

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