Olive oil with high polyphenolic content induces both beneficial and harmful alterations on rat redox status depending on the tissue

Olive oil (OO) possesses a predominant role in the diet of Mediterranean countries. According to a health claim approved by the European Food Safety Authority, OO protects against oxidative stress‑induced lipid peroxidation in human blood, when it contains at least 5 mg of hydroxytyrosol and its der...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Toxicol Rep
Egile Nagusiak: Kouka, Paraskevi, Tekos, Fotios, Papoutsaki, Zoi, Stathopoulos, Panagiotis, Halabalaki, Maria, Tsantarliotou, Maria, Zervos, Ioannis, Nepka, Charitini, Liesivuori, Jyrki, Rakitskii, Valerii N., Tsatsakis, Aristidis, Veskoukis, Aristidis S., Kouretas, Demetrios
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Elsevier 2020
Gaiak:
Regular Article
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC7052070/
https://ncbi.nlm.nih.gov/pubmed/32140426
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.toxrep.2020.02.007
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