Olive Phenolics increase glutathione levels in healthy volunteers

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 5, 2009, Pages 1793-1796

  Visioli, Francesco ^a,b   Wolfram, Roswitha ^c   Richard, Doriane ^b   Abdullah, Muhammad Imran Chong B ^c   Crea, Roberto ^d  

^a SORBONNE UNIVERSITÉ   (France)

^b Prince Court Medical Center ^*  (Malaysia)

^c MEDICAL UNIVERSITY OF VIENNA   (Austria)

^d CreAgri Inc   (United States)

Author keywords

Hydroxytyrosol; Natural antioxidants; Nutraceuticals; Olive mill wastewater; Olives; Polyphenols

Indexed keywords

ANTIOXIDANT; GLUTATHIONE; PHENOL DERIVATIVE;

ARTICLE; BLOOD; CHEMISTRY; DRUG EFFECT; HEALTH STATUS; HUMAN; METABOLISM; OLIVE TREE; OXIDATION REDUCTION REACTION;

ANTIOXIDANTS; GLUTATHIONE; HEALTH STATUS; HUMANS; OLEA; OXIDATION-REDUCTION; PHENOLS;

OLEACEAE;

EID: 64549088410     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8034429     Document Type: Article

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