Differential anti-inflammatory effects of phenolic compounds from extra virgin olive oil identified in human whole blood cultures

Nutrition

Volumn 21, Issue 3, 2005, Pages 389-394

  Miles, Elizabeth A ^a   Zoubouli, Pinelope ^a   Calder, Philip C ^a  

^a UNIVERSITY OF SOUTHAMPTON   (United Kingdom)

Author keywords

Cytokines; Inflammation; Olive oil; Phenolics; Prostaglandin

Indexed keywords

CAFFEIC ACID; CYTOKINE; GLYCOSIDE; HOMOVANILLIC ACID; INTERLEUKIN 1; INTERLEUKIN 6; KAEMPFEROL; LIPOPOLYSACCHARIDE; OLEUROPEIN; OLIVE OIL; PARA COUMARIC ACID; PHENOL DERIVATIVE; PROSTAGLANDIN E2; SYRINGIC ACID; TUMOR NECROSIS FACTOR ALPHA; TYROSOL; VANILLIC ACID;

ADULT; ANTIINFLAMMATORY ACTIVITY; ARTICLE; BLOOD CULTURE; CONCENTRATION RESPONSE; CONTROLLED STUDY; CYTOKINE PRODUCTION; DILUTION; ENZYME LINKED IMMUNOSORBENT ASSAY; HUMAN; HUMAN CELL; MALE; NORMAL HUMAN; PRIORITY JOURNAL; SIMULATION;

EID: 15244350601     PISSN: 08999007     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.nut.2004.06.031     Document Type: Article

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