Nutritional benefit of olive oil: The biological effects of hydroxytyrosol and its arylating quinone adducts

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 19, 2008, Pages 8774-8786

  Cornwell, David G ^a   Ma, Jiyan ^a  

^a THE OHIO STATE UNIVERSITY COLLEGE OF MEDICINE   (United States)

Author keywords

Arylating catechol quinone; Hydroxytyrosol; Ligstroside; Michael reaction; NF B; Oleuropein; Olive oil; Phenolic antioxidant; Secoiridoids; Tyrosol

Indexed keywords

3,4-DIHYDROXYPHENYLETHANOL; ANTIOXIDANT; DRUG DERIVATIVE; HYDROXYTYROSOL; OLIVE OIL; PHENETHYL ALCOHOL; QUINONE DERIVATIVE; VEGETABLE OIL;

ANIMAL; CHEMISTRY; HEALTH PROMOTION; HUMAN; INFLAMMATION; MEDITERRANEAN DIET; METABOLISM; NEOPLASM; REVIEW;

ANIMALS; ANTIOXIDANTS; DIET, MEDITERRANEAN; HEALTH PROMOTION; HUMANS; INFLAMMATION; NEOPLASMS; PHENYLETHYL ALCOHOL; PLANT OILS; QUINONES;

EID: 54349084374     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8015877     Document Type: Review

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