Free radical-scavenging properties of olive oil polyphenols

Biochemical and Biophysical Research Communications

Volumn 247, Issue 1, 1998, Pages 60-64

  Visioli, Francesco ^a   Bellomo, Giorgio ^a   Galli, Claudio ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Antioxidants; Coronary heart disease; Hydroxytyrosol; Mediterranean diet; Oleuropein; Olive oil; Polyphenols

Indexed keywords

ANTIOXIDANT; FREE RADICAL; HYDROXYTYROSOL; HYPOCHLOROUS ACID; OLEUROPEIN; OLIVE OIL; POLYPHENOL; SCAVENGER; SUPEROXIDE; UNCLASSIFIED DRUG; VEGETABLE OIL;

ARTICLE; CANCER; FAT INTAKE; HUMAN; HUMAN CELL; ISCHEMIC HEART DISEASE; NEUTROPHIL; PLANT; PRIORITY JOURNAL; RESPIRATORY BURST; SOUTHERN EUROPE; STRESS;

LETHRINIDAE;

EID: 0032499596     PISSN: 0006291X     EISSN: None     Source Type: Journal    
DOI: 10.1006/bbrc.1998.8735     Document Type: Article

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