Extra virgin olive oil modulates brain docosahexaenoic acid level and oxidative damage caused by 2,4-Dichlorophenoxyacetic acid in rats

Journal of Food Science and Technology

Volumn 53, Issue 3, 2016, Pages 1454-1464

  Amel, Nakbi ^a   Wafa, Tayeb ^a   Samia, Dabbou ^a   Yousra, Belaid ^a   Issam, Chargui ^a   Cheraif, Imed ^a   Attia, Nebil ^a   Mohamed, Hammami ^a  

^a UNIVERSITY OF MONASTIR   (Tunisia)

Author keywords

Acetylcholinesterase; Brain and 2,4 D; Extra virgin olive oil; Oxidative stress; Rat

Indexed keywords

ANTIOXIDANTS; BRAIN; ENZYMES; OLIVE OIL; OXIDATIVE STRESS; RATING; RATS; UNSATURATED FATTY ACIDS;

2 ,4-DICHLOROPHENOXYACETIC ACID; 2 ,4-DICHLOROPHENOXYACETIC ACID (2 ,4-D); ACETYLCHOLINESTERASE; ACETYLCHOLINESTERASE ACTIVITY; ANTIOXIDANT ENZYME ACTIVITY; EXTRA VIRGIN OLIVE OIL; NEUROPROTECTIVE ACTIVITY; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

FATTY ACIDS;

EID: 84953270589     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-2150-3     Document Type: Article

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