The phenolic fraction of extra virgin olive oil modulates the activation and the inflammatory response of T cells from patients with systemic lupus erythematosus and healthy donors

Molecular Nutrition and Food Research

Volumn 61, Issue 8, 2017, Pages

  Aparicio Soto, Marina ^a   Sánchéz Hidalgo, Marina ^a   Cárdeno, Ana ^a   Lucena, Jose Manuel ^b   Gonzáléz Escribano, Francisca ^b   Castillo, Maria Jesus ^b   Alarcón de la Lastra, Catalina ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

^b HOSPITAL UNIVERSITARIO VIRGEN DEL ROCÍO   (Spain)

Author keywords

EVOO; Immunomodulation; Lupus; Olive oil; SLE

Indexed keywords

CYTOKINE; IMMUNOGLOBULIN ENHANCER BINDING PROTEIN; OLIVE OIL; PHENOL DERIVATIVE;

ADULT; APOPTOSIS; CASE CONTROL STUDY; CHEMISTRY; DIET THERAPY; DRUG EFFECT; HUMAN; METABOLISM; MIDDLE AGED; MONONUCLEAR CELL; PHYSIOLOGY; SYSTEMIC LUPUS ERYTHEMATOSUS; T LYMPHOCYTE;

ADULT; APOPTOSIS; CASE-CONTROL STUDIES; CYTOKINES; HUMANS; LEUKOCYTES, MONONUCLEAR; LUPUS ERYTHEMATOSUS, SYSTEMIC; MIDDLE AGED; NF-KAPPA B; OLIVE OIL; PHENOLS; T-LYMPHOCYTES;

EID: 85016415602     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.201601080     Document Type: Article

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