Hydroxytyrosol: Bioavailability, toxicity, and clinical applications

Food Research International

Volumn 105, Issue , 2018, Pages 654-667

  Robles Almazan, María ^a   Pulido Moran, Mario ^b,c   Moreno Fernandez, Jorge ^b,c   Ramirez Tortosa, Cesar ^a   Rodriguez Garcia, Carmen ^b,c   Quiles, Jose L ^b,c   Ramirez Tortosa, MCarmen ^b,c  

^a Jaen Hospital Complex   (Spain)

^b UNIVERSITY OF GRANADA   (Spain)

^c UNIVERSITY OF GRANADA   (Spain)

Author keywords

Cancer; Chronic diseases; Hydroxytyrosol; Inflammation; Olive oil; Reactive oxygen species (ROS)

Indexed keywords

BIOCHEMISTRY; MODULATION; MOLECULES; OILS AND FATS; OLIVE OIL; PATHOLOGY;

CANCER; CHRONIC DISEASE; HYDROXYTYROSOL; INFLAMMATION; REACTIVE OXYGEN SPECIES;

DISEASES;

3,4-DIHYDROXYPHENYLETHANOL; ANTIINFECTIVE AGENT; ANTIINFLAMMATORY AGENT; ANTINEOPLASTIC AGENT; ANTIOXIDANT; OLIVE OIL; PHENETHYL ALCOHOL;

ADVERSE EVENT; ANIMAL; CHEMISTRY; DIETARY SUPPLEMENT; HEALTHY DIET; HUMAN; ISOLATION AND PURIFICATION; MEDITERRANEAN DIET;

ANIMALS; ANTI-INFECTIVE AGENTS; ANTI-INFLAMMATORY AGENTS; ANTINEOPLASTIC AGENTS; ANTIOXIDANTS; DIET, MEDITERRANEAN; DIETARY SUPPLEMENTS; HEALTHY DIET; HUMANS; OLIVE OIL; PHENYLETHYL ALCOHOL;

EID: 85036451459     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.11.053     Document Type: Review

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