載入...
Hydroxytyrosol Inhibits Protein Oligomerization and Amyloid Aggregation in Human Insulin
Hydroxytyrosol (HT), one of the main phenolic components of olive oil, has attracted considerable interest for its biological properties, including a remarkable antioxidant and anti-inflammatory power and, recently, for its ability to interfere with the amyloid aggregation underlying several human d...
Na minha lista:
| 發表在: | Int J Mol Sci |
|---|---|
| Main Authors: | , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
MDPI
2020
|
| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7370040/ https://ncbi.nlm.nih.gov/pubmed/32629793 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ijms21134636 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|