Hydroxytyrosyl acetate contributes to the protective effects against oxidative stress of virgin olive oil

Food Chemistry

Volumn 131, Issue 3, 2012, Pages 869-878

  Pereira Caro, G ^a   Mateos, R ^b   Sarria, B ^b   Cert, R ^c   Goya, L ^b   Bravo, L ^b  

^a IFAPA CENTRO EL TORUÑO   (Spain)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

^c INSTITUTO DE LA GRASA   (Spain)

Author keywords

Antioxidant defence capacity; HepG2 cells; Hydroxytyrosol; Hydroxytyrosyl acetate; Olive oil phenols; Oxidative stress biomarkers

Indexed keywords

ANTIOXIDANT DEFENCE; HEPG2 CELLS; HYDROXYTYROSOL; HYDROXYTYROSYL ACETATE; OLIVE OIL; OXIDATIVE STRESS BIOMARKERS;

ENZYME ACTIVITY; OXIDATIVE STRESS; PHENOLS; VOLATILE FATTY ACIDS;

VEGETABLE OILS;

ACETIC ACID DERIVATIVE; ANTIOXIDANT; GLUTATHIONE PEROXIDASE; GLUTATHIONE REDUCTASE; HYDROXYTYROSOL; HYDROXYTYROSYL ACETATE; LIPID; MALONALDEHYDE; OLIVE OIL; TERT BUTYL HYDROPEROXIDE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CELL DAMAGE; CELL PROLIFERATION; CELL STRAIN HEPG2; CELL VIABILITY; COMPARATIVE STUDY; CONCENTRATION RESPONSE; CONTROLLED STUDY; CYTOTOXICITY; ENZYME ACTIVITY; HUMAN; HUMAN CELL; LIPID PEROXIDATION; OXIDATIVE STRESS; REDOX STRESS;

EID: 80755125229     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.068     Document Type: Article

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