Effect of Hydroxytyrosol Found in Extra Virgin Olive Oil on Oxidative DNA Damage and on Low-Density Lipoprotein Oxidation

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 12, 1998, Pages 5181-5187

  Aruoma, Okezie I ^a,b   Deiana, Monica ^b,c   Jenner, Andrew ^b   Halliwell, Barry ^b,d   Kaur, Harparkash ^b,e   Banni, Sebastiano ^c   Corongiu, Francesco P ^c   Assunta Dessi M ^c   Aeschbach, Robert ^f  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b KING'S COLLEGE LONDON   (United Kingdom)

^c Section of Anthropological Sciences   (Italy)

^d NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^e NORTHWICK PARK INSTITUTE FOR MEDICAL RESEARCH   (United Kingdom)

^f NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Extra virgin olive oil; Hydroxytyrosol; Low density lipoprotein; Rosemary; Vitamin E; lipid peroxidation; plant antioxidants; DNA damage

Indexed keywords

ROSMARINUS OFFICINALIS;

EID: 0000131987     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980649b     Document Type: Article

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