Olive Oil and Red Wine Antioxidant Polyphenols Inhibit Endothelial Activation-Reference-Cited by-同舟云学术

Olive Oil and Red Wine Antioxidant Polyphenols Inhibit Endothelial Activation

Published:2003-04 Issue:4 Volume:23 Page:622-629
ISSN:1079-5642
Container-title:Arteriosclerosis, Thrombosis, and Vascular Biology
language:en
Short-container-title:ATVB

Author:

Carluccio Maria Annunziata¹,Siculella Luisa¹,Ancora Maria Assunta¹,Massaro Marika¹,Scoditti Egeria¹,Storelli Carlo¹,Visioli Francesco¹,Distante Alessandro¹,De Caterina Raffaele¹

Affiliation:

1. From the C.N.R. Institute of Clinical Physiology (M.A.C., M.A.A., M.M, E.S., A.D.), Lecce; Department of Biology (L.S., C.S.), University of Lecce; Institute of Pharmacological Sciences (F.V), School of Pharmacy, University of Milan; and Chair of Cardiology (R.D.C.), “G. d’Annunzio” University, Chieti, Italy.

Publisher

Ovid Technologies (Wolters Kluwer Health)

Subject

Cardiology and Cardiovascular Medicine

Reference43 articles.

1. THE DIET AND 15-YEAR DEATH RATE IN THE SEVEN COUNTRIES STUDY

2. Free Radical-Scavenging Properties of Olive Oil Polyphenols

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