The In Vivo Fate of Hydroxytyrosol and Tyrosol, Antioxidant Phenolic Constituents of Olive Oil, after Intravenous and Oral Dosing of Labeled Compounds to Rats
Author:
Affiliation:
1. Centre for Pharmaceutical Research, School of Pharmaceutical, Molecular and Biomedical Sciences, University of South Australia, Adelaide, 5000, Australia
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/jn/article-pdf/131/7/1993/24006596/4w070101993.pdf
Reference14 articles.
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3. The protective effect of the olive oil polyphenol (3,4-dihydroxyphenyl)-ethanol counteracts reactive oxygen metabolite-induced cytotoxicity in Caco-2 cells;Manna;J. Nutr.,1997
4. Free radical-scavenging properties of olive oil polyphenols;Visioli;Biochem. Biophys. Res. Commun.,1998
5. Low density lipoprotein oxidation is inhibited in vitro by olive oil constituents;Visioli;Atherosclerosis,1995
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