Protective effect of olive oil polyphenol phase II sulfate conjugates on erythrocyte oxidative-induced hemolysis-Reference-Cited by-同舟云学术

Protective effect of olive oil polyphenol phase II sulfate conjugates on erythrocyte oxidative-induced hemolysis

Published:2020 Issue:10 Volume:11 Page:8670-8679
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Fernandes Sara¹²³⁴⁵,Ribeiro Catarina¹²³⁴⁵,Paiva-Martins Fátima¹²³⁴⁵^ORCID,Catarino Cristina⁶⁷⁸⁹⁴,Santos-Silva Alice⁶⁷⁸⁹⁴

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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