Protective effect of olive oil polyphenol phase II sulfate conjugates on erythrocyte oxidative-induced hemolysis
Author:
Affiliation:
1. REQUIMTE-LAQV
2. Departamento de Química e Bioquímica
3. Faculdade de Ciências
4. Universidade do Porto
5. 4169-007 Porto
6. REQUIMTE-UCIBIO
7. Serviço de Bioquímica
8. Departamento de Ciências Biológicas
9. Faculdade de Farmácia
Abstract
The consumption of extra virgin olive oil (EVOO) has been associated with a lower incidence of cardiovascular diseases partly due to its polyphenol content.
Funder
Fundação para a Ciência e a Tecnologia
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO01690J
Reference42 articles.
1. The Health Benefiting Mechanisms of Virgin Olive Oil Phenolic Compounds
2. The Mediterranean Diet and Nutritional Adequacy: A Review
3. The Mediterranean Diet, its Components, and Cardiovascular Disease
4. Biological Relevance of Extra Virgin Olive Oil Polyphenols Metabolites
5. Bioavailability of olive oil phenolic compounds in humans
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