Differences in the Neuroprotective Effect of Orally Administered Virgin Olive Oil (Olea europaea) Polyphenols Tyrosol and Hydroxytyrosol in Rats

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 25, 2015, Pages 5957-5963

  De La Cruz, José Pedro ^a   Ruiz Moreno, Maria Isabel ^a   Guerrero, Ana ^a   Reyes, José Julio ^a   Benitez Guerrero, Adela ^b   Espartero, José Luis ^c   González Correa, José Antonio ^a  

^a UNIVERSITY OF MÁLAGA   (Spain)

^b HOSPITAL REGIONAL UNIVERSITARIO DE MÁLAGA   (Spain)

^c UNIVERSITY OF SEVILLE   (Spain)

Author keywords

hydroxytyrosol; neuroprotection; oxidative stress; tyrosol; virgin olive oil

Indexed keywords

3,4-DIHYDROXYPHENYLETHANOL; 4-HYDROXYPHENYLETHANOL; ANTIOXIDANT; NEUROPROTECTIVE AGENT; OLIVE OIL; PHENETHYL ALCOHOL; POLYPHENOL; VEGETABLE OIL;

ANALOGS AND DERIVATIVES; ANIMAL; COMPARATIVE STUDY; LIPID PEROXIDATION; MALE; METABOLISM; OLIVE TREE; OXIDATIVE STRESS; RAT; WISTAR RAT;

ANIMALS; ANTIOXIDANTS; LIPID PEROXIDATION; MALE; NEUROPROTECTIVE AGENTS; OLEA; OLIVE OIL; OXIDATIVE STRESS; PHENYLETHYL ALCOHOL; PLANT OILS; POLYPHENOLS; RATS; RATS, WISTAR;

EID: 84934343544     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b00627     Document Type: Article

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