Comparison of the anti-angiogenic potential of hydroxytyrosol and five derivatives-Reference-Cited by-同舟云学术

Comparison of the anti-angiogenic potential of hydroxytyrosol and five derivatives

Published:2018 Issue:8 Volume:9 Page:4310-4316
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

López-Jiménez Auxiliadora¹²,Gallardo Elena³⁴⁵²,Espartero José L.³⁴⁵²^ORCID,Madrona Andrés³⁴⁵²,Quesada Ana R.⁶⁷⁸⁹¹⁰^ORCID,Medina Miguel Ángel⁶⁷⁸⁹¹⁰^ORCID

Affiliation:

1. Research Support Central Services (SCAI) of the University of Málaga

2. Spain

3. Departamento de Química Orgánica y Farmacéutica

4. Facultad de Farmacia

5. Universidad de Sevilla

6. Universidad de Málaga

7. Andalucía Tech

8. Departamento de Biología Molecular y Bioquímica

9. Facultad de Ciencias

10. and IBIMA (Biomedical Research Institute of Málaga)

Abstract

The anti-angiogenic potential of several derivatives of hydroxytyrosol, a phenolic compound present in extra virgin olive oil, is compared.

Funder

Secretaría de Estado de Investigación, Desarrollo e Innovación

Federación Española de Enfermedades Raras

Consejería de Economía, Innovación, Ciencia y Empleo, Junta de Andalucía

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C8FO01140K

Reference53 articles.

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2. Antioxidant Effect of Phenolic Compounds, α-Tocopherol, and Other Minor Components in Virgin Olive Oil

3. Effects of hydroxytyrosol on cardiovascular biomarkers in experimental diabetes mellitus

4. Neuroprotective Effect of Hydroxytyrosol in Experimental Diabetes Mellitus

5. Hydroxytyrosol Expresses Antifungal Activity In Vitro

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