Olive oil phenolic compounds inhibit homocysteine-induced endothelial cell adhesion regardless of their different antioxidant activity

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 9, 2009, Pages 3478-3482

  Manna, Caterina ^a   Napoli, Daniela ^a   Cacciapuoti, Giovanna ^a   Porcelli, Marina ^a   Zappia, Vincenzo ^a  

^a SECOND UNIVERSITY OF NAPLES   (Italy)

Author keywords

Adhesion molecules; Cardiovascular diseases; Endothelial cell adhesion; Extra virgin olive oil; Homocysteine; Phenolic compounds

Indexed keywords

4-COUMARIC ACID; 4-HYDROXYPHENYLETHANOL; ANTIOXIDANT; COUMARIC ACID; DRUG DERIVATIVE; HOMOCYSTEINE; INTERCELLULAR ADHESION MOLECULE 1; OLIVE OIL; PARA COUMARIC ACID; PHENETHYL ALCOHOL; PHENOL DERIVATIVE; TYROSOL; VEGETABLE OIL;

ARTICLE; CELL ADHESION; CELL STRAIN U937; CHEMISTRY; DRUG ANTAGONISM; DRUG EFFECT; ENDOTHELIUM CELL; HUMAN; PHYSIOLOGY;

ANTIOXIDANTS; CELL ADHESION; COUMARIC ACIDS; ENDOTHELIAL CELLS; HOMOCYSTEINE; HUMANS; INTERCELLULAR ADHESION MOLECULE-1; PHENOLS; PHENYLETHYL ALCOHOL; PLANT OILS; U937 CELLS;

EID: 66149085778     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8037659     Document Type: Article

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