New insights into controversies on the antioxidant potential of the olive oil antioxidant hydroxytyrosol

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 18, 2007, Pages 7609-7614

  Rietjens, Saskia J ^a   Bast, Aalt ^a   Haenen, Guido R M M ^a  

^a MAASTRICHT UNIVERSITY   (Netherlands)

Author keywords

Antioxidant; Hydroxytyrosol; LDL; Olive oil; Oxidative stress

Indexed keywords

3,4-DIHYDROXYPHENYLETHANOL; ANTIOXIDANT; DRUG DERIVATIVE; HYDROXYTYROSOL; LOW DENSITY LIPOPROTEIN; OLIVE OIL; PHENETHYL ALCOHOL; SCAVENGER; UNCLASSIFIED DRUG; VEGETABLE OIL;

ARTICLE; BLOOD; CHEMISTRY; DIET; DRUG EFFECT; HUMAN; LIPID PEROXIDATION;

ANTIOXIDANTS; DIET; FREE RADICAL SCAVENGERS; HUMANS; LIPID PEROXIDATION; LIPOPROTEINS, LDL; PHENYLETHYL ALCOHOL; PLANT OILS;

EID: 34848898092     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0706934     Document Type: Article

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