New Insights into Controversies on the Antioxidant Potential of the Olive Oil Antioxidant Hydroxytyrosol-Reference-Cited by-同舟云学术

New Insights into Controversies on the Antioxidant Potential of the Olive Oil Antioxidant Hydroxytyrosol

Published:2007-08-07 Issue:18 Volume:55 Page:7609-7614
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Rietjens Saskia J.¹,Bast Aalt¹,Haenen Guido R. M. M.¹

Affiliation:

1. Department of Pharmacology and Toxicology, Faculty of Health, Medicine and Life Sciences, Maastricht University, P.O. Box 616, 6200 MD Maastricht, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0706934

Reference39 articles.

1. The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors

2. Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation

3. The olive oil antioxidant hydroxytyrosol efficiently protects against the oxidative stress-induced impairment of the NO• response of isolated rat aorta

4. Free Radical-Scavenging Properties of Olive Oil Polyphenols

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