Protective effects of olive oil phenolics and gallic acid on hydrogen peroxide-induced apoptosis

European Journal of Nutrition

Volumn 51, Issue 8, 2012, Pages 955-960

  Erol Dayi, Özlem ^a   Arda, Nazli ^b   Erdem, Günhan ^a  

^a ÇANAKKALE ONSEKIZ MART UNIVERSITY   (Turkey)

^b ISTANBUL UNIVERSITY   (Turkey)

Author keywords

Anti apoptotic effect; Gallic acid; Olive; Oxidative stress; Phenolic compounds

Indexed keywords

CASPASE 9; GALLIC ACID; HYDROGEN PEROXIDE; OLIVE OIL; PHENOL DERIVATIVE; REACTIVE OXYGEN METABOLITE;

ANTIOXIDANT ACTIVITY; APOPTOSIS; ARTICLE; CELL DEATH; CONTROLLED STUDY; DIETARY INTAKE; ENZYME ACTIVITY; EPITHELIUM CELL; HUMAN; HUMAN CELL; HYDROGEN PEROXIDE INDUCED APOPTOSIS; INCUBATION TIME; OXIDATION REDUCTION REACTION; OXIDATIVE STRESS;

ANTIOXIDANTS; APOPTOSIS; CASPASE 9; DNA DAMAGE; GALLIC ACID; HELA CELLS; HUMANS; HYDROGEN PEROXIDE; OXIDATIVE STRESS; PHENOLS; PLANT OILS; REACTIVE OXYGEN SPECIES;

EID: 84870238417     PISSN: 14366207     EISSN: 14366215     Source Type: Journal    
DOI: 10.1007/s00394-011-0273-5     Document Type: Article

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