The effect of olive leaf supplementation on the constituents of blood and oxidative stability of red blood cells

Journal of Functional Foods

Volumn 9, Issue 1, 2014, Pages 271-279

  Paiva Martins, Fátima ^a   Barbosa, Susana ^a   Silva, Marco ^a   Monteiro, Divanildo ^b   Pinheiro, Victor ^b   Mourão, José Luis ^b   Fernandes, João ^a,c   Rocha, Susana ^a,d   Belo, Luís ^a,d   Santos Silva, Alice ^a,d  

^a UNIVERSITY OF PORTO   (Portugal)

^b UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^c UNIVERSITY OF COIMBRA   (Portugal)

^d UNIVERSITY OF PORTO   (Portugal)

Author keywords

Erythrocytes; Olea europaea; Oleuropein; Olive leaf; Pigs; Polyphenols

Indexed keywords

EID: 84902656977     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2014.04.027     Document Type: Article

References (40)

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