Olive oil varieties cultivated in Morocco reduce reactive oxygen species and cell viability of human cervical cancer cells

Autor:	Fatiha El Hilali, Sarah E. G. Porter, Hajar El Hilali, Hannah M. Meyls, Fatiha Laziri, Amorette Barber, Sarah A. Ghali, Noureddine Ouazzani
Rok vydání:	2020
Předmět:	chemistry.chemical_classification Reactive oxygen species Nutrition and Dietetics chemistry Endocrinology Diabetes and Metabolism Cervical carcinoma Viability assay Food science Food Science Olive oil
Zdroj:	Mediterranean Journal of Nutrition and Metabolism. 13:89-100
ISSN:	1973-7998 1973-798X
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::045f31a24fc220f12d634e8ccd086313 https://doi.org/10.3233/mnm-190390 Zobrazit plný text záznamu