Antioxidant Activity of Hydroxytyrosol Acetate Compared with That of Other Olive Oil Polyphenols-Reference-Cited by-同舟云学术

Antioxidant Activity of Hydroxytyrosol Acetate Compared with That of Other Olive Oil Polyphenols

Published:2001-04-04 Issue:5 Volume:49 Page:2480-2485
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gordon Michael H.¹,Paiva-Martins Fátima¹,Almeida Miguel¹

Affiliation:

1. Hugh Sinclair Unit of Human Nutrition, School of Food Biosciences, The University of Reading, Whiteknights P.O. Box 226, Reading RG6 6AP, UK, and Departamento de Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, number 687, 4169-007 Porto, Portugal

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf000537w

Reference24 articles.

1. Free Radical-Scavenging Properties of Olive Oil Polyphenols

2. Olive Oil Phenols and Their Potential Effects on Human Health

3. Effect of dietary oils on lipid peroxidation and on antioxidant parameters of rat plasma and lipoprotein fractions.

4. Dietary non-tocopherol antioxidants present in extra virgin olive oil increase the resistance of low density lipoproteins to oxidation in rabbits

5. Book ReviewAmbulatory Pediatric Care

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