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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...
Gorde:
| Argitaratua izan da: | Int J Mol Sci |
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| Egile Nagusiak: | , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
MDPI
2020
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| 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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