Polyphenol fraction of extra virgin olive oil protects against endothelial dysfunction induced by high glucose and free fatty acids through modulation of nitric oxide and endothelin-1

Autor: Carolina Emilia Storniolo, Joan Roselló-Catafau, Xavier Pintó, María Teresa Mitjavila, Juan José Moreno

Publikováno v: Recercat. Dipósit de la Recerca de Catalunya
instname
Dipòsit Digital de la UB
Universidad de Barcelona
Digital.CSIC. Repositorio Institucional del CSIC
Redox Biology
Redox Biology, Vol 2, Iss C, Pp 971-977 (2014)

© 2014 The Authors. Epidemiological and clinical studies have reported that olive oil reduces the incidence of cardiovascular disease. However, the mechanisms involved in this beneficial effect have not been delineated. The endothelium plays an impo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::38b1b3a760b1db59e1ba285b1378b746
http://hdl.handle.net/2445/125966