Effects of olive oil polyphenols on erythrocyte oxidative damage-Reference-Cited by-同舟云学术

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Effects of olive oil polyphenols on erythrocyte oxidative damage

Published:2009-04-02 Issue:5 Volume:53 Page:609-616
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Mol. Nutr. Food Res.

Author:

Paiva-Martins Fátima,Fernandes João,Rocha Susana,Nascimento Henrique,Vitorino Rui,Amado Francisco,Borges Fernanda,Belo Luís,Santos-Silva Alice

Publisher

Wiley

Subject

Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/mnfr.200800276/fullpdf

Reference32 articles.

1. Olive oil phenols and their potential effects on human health.;Visioli;J. Agric. Food Chem.,1998

2. Dietary non-tocopherol antioxidants present in extra virgin olive oil increase the resistance of low density lipoproteins to oxidation in rabbits.;Wiseman;Atherosclerosis,1996

3. Protective effect of olive oil and its phenolic compounds against low density lipoprotein oxidation.;Fitó;Lipids,2000

4. Supplementation of plasma with olive oil phenols and extracts: Influence on LDL oxidation.;Leenen;J. Agric. Food Chem.,2002

5. Antioxidant effect of virgin olive oil in patients with stable coronary heart disease: A randomised, crossover, controlled, clinical trial.;Fitó;Atherosclerosis,2005

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