Extra Virgin Oil Polyphenols Improve the Protective Effects of Hydroxytyrosol in an In Vitro Model of Hypoxia-Reoxygenation of Rat Brain

Hydroxytyrosol (HT) is the component primarily responsible for the neuroprotective effect of extra virgin olive oil (EVOO). However, it is less effective on its own than the demonstrated neuroprotective effect of EVOO, and for this reason, it can be postulated that there is an interaction between se...

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Autori principali:	José Pedro De La Cruz Cortés, Inmaculada Pérez de Algaba, Esther Martín-Aurioles, María Monsalud Arrebola, Laura Ortega-Hombrados, María Dolores Rodríguez-Pérez, María África Fernández-Prior, Alejandra Bermúdez-Oria, Cristina Verdugo, José Antonio González-Correa
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2021-08-01
Serie:	Brain Sciences
Soggetti:	hydroxytyrosol extra virgin olive oil polyphenols neuroprotection
Accesso online:	https://www.mdpi.com/2076-3425/11/9/1133
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