The protective role of olive oil hydroxytyrosol against oxidative alterations induced by mercury in human erythrocytes

Food and Chemical Toxicology

Volumn 82, Issue , 2015, Pages 59-63

  Tagliafierro, Lidia ^a   Officioso, Arbace ^a   Sorbo, Sergio ^b   Basile, Adriana ^b   Manna, Caterina ^a  

^a SECOND UNIVERSITY OF NAPLES   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Cardiovascular diseases; Erythrocyte; Hydroxytyrosol; Mercury; Olive oil; Oxidative stress

Indexed keywords

GLUTATHIONE; HYDROXYTYROSOL; MERCURY; REACTIVE OXYGEN METABOLITE; 3,4-DIHYDROXYPHENYLETHANOL; ANTIOXIDANT; OLIVE OIL; PHENETHYL ALCOHOL;

ARTICLE; CELL PROTECTION; CELL SHAPE; CELL STRUCTURE; CONCENTRATION RESPONSE; CONTROLLED STUDY; CYTOTOXICITY; DRUG MECHANISM; ERYTHROCYTE; HEMOLYSIS; HUMAN; HUMAN CELL; OXIDATIVE STRESS; SCANNING ELECTRON MICROSCOPY; ANALOGS AND DERIVATIVES; CELL CULTURE; CHEMISTRY; DRUG EFFECTS; METABOLISM; PATHOLOGY;

ANTIOXIDANTS; CELL SHAPE; CELLS, CULTURED; ERYTHROCYTES; GLUTATHIONE; HEMOLYSIS; HUMANS; MERCURY; OLIVE OIL; OXIDATIVE STRESS; PHENYLETHYL ALCOHOL; REACTIVE OXYGEN SPECIES;

EID: 84930216485     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2015.04.029     Document Type: Article

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