Olive Oil Phenolic Compounds Inhibit Homocysteine-Induced Endothelial Cell Adhesion Regardless of Their Different Antioxidant Activity
Author:
Affiliation:
1. Dipartimento di Biochimica e Biofisica “F. Cedrangolo”, Seconda Università di Napoli, Via De Crecchio no. 7, 80138 Naples, Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf8037659
Reference43 articles.
1. The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors
2. Olive oil and the cardiovascular system
3. The role of virgin olive oil components in the modulation of endothelial function
4. Vasculoprotective potential of olive oil components
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