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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...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Int J Mol Sci
Egile Nagusiak: Sirangelo, Ivana, Borriello, Margherita, Vilasi, Silvia, Iannuzzi, Clara
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: MDPI 2020
Gaiak:
Sarrera elektronikoa: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
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