Is the Beneficial Antioxidant Effect of Olive Oil Mediated by Interaction of its Phenolic Constituents and Iron?

Archives of Medical Research

Volumn 41, Issue 4, 2010, Pages 295-296

  Mascitelli, Luca ^a   Pezzetta, Francesca ^b   Goldstein, Mark R ^c  

^a Medical Service ^*  (Italy)

^b Ospedale Civile di Tolmezzo   (Italy)

^c Bonita Springs ^*  (United States)

Author keywords

Iron; Olive oil; Polyphenols

Indexed keywords

IRON; OLIVE OIL; PHENOL; POLYPHENOL DERIVATIVE; ANTIOXIDANT; PHENOL DERIVATIVE; VEGETABLE OIL;

ANTIOXIDANT ACTIVITY; DEGENERATIVE DISEASE; IRON ABSORPTION; IRON DEFICIENCY; ISCHEMIC HEART DISEASE; NEOPLASM; NOTE; RISK FACTOR; SUNFLOWER; HUMAN; METABOLISM;

ANTIOXIDANTS; HUMANS; IRON; PHENOLS; PLANT OILS;

EID: 77954634245     PISSN: 01884409     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.arcmed.2010.05.004     Document Type: Note

References (12)

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