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Assessment of the antioxidant activity of an olive oil total polyphenolic fraction and hydroxytyrosol from a Greek Olea europea variety in endothelial cells and myoblasts

Autor: Charalampos Mamoulakis, Paraskevi Kouka, Alexios-Leandros Skaltsounis, Demetrios Kouretas, Nikos Xinos, Demetrios A. Spandidos, Alexandros Priftis, Dimitrios Stagos, Apostolis Angelis, Panagiotis Stathopoulos, Aristides M. Tsatsakis

Publikováno v: International Journal of Molecular Medicine

Olive oil (OO) constitutes the basis of the Mediterranean diet, and it seems that its biophenols, such as hydroxytyrosol (HT) may scavenge free radicals, attracting distinct attention due to their beneficial effects in many pathological conditions, s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35269a79c1f21d8206c055932c6ab86c
http://europepmc.org/articles/PMC5547916

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