295 related articles for article (PubMed ID: 10496414)
1. Antioxidant activity of 3,4-DHPEA-EA and protocatechuic acid: a comparative assessment with other olive oil biophenols.
Masella R; Cantafora A; Modesti D; Cardilli A; Gennaro L; Bocca A; Coni E
Redox Rep; 1999; 4(3):113-21. PubMed ID: 10496414
[TBL] [Abstract][Full Text] [Related]
2. [Effect of phenolic compounds of virgin olive oil on LDL oxidation resistance].
Moreno JA; López-Miranda J; Gómez P; Benkhalti F; El Boustani ES; Pérez-Jiménez F
Med Clin (Barc); 2003 Feb; 120(4):128-31. PubMed ID: 12605836
[TBL] [Abstract][Full Text] [Related]
3. Dietary non-tocopherol antioxidants present in extra virgin olive oil increase the resistance of low density lipoproteins to oxidation in rabbits.
Wiseman SA; Mathot JN; de Fouw NJ; Tijburg LB
Atherosclerosis; 1996 Feb; 120(1-2):15-23. PubMed ID: 8645356
[TBL] [Abstract][Full Text] [Related]
4. Effect of virgin olive oil phenolic compounds on in vitro oxidation of human low density lipoproteins.
Caruso D; Berra B; Giavarini F; Cortesi N; Fedeli E; Galli G
Nutr Metab Cardiovasc Dis; 1999 Jun; 9(3):102-7. PubMed ID: 10464782
[TBL] [Abstract][Full Text] [Related]
5. Antioxidant activity of olive pulp and olive oil phenolic compounds of the arbequina cultivar.
Morelló JR; Vuorela S; Romero MP; Motilva MJ; Heinonen M
J Agric Food Chem; 2005 Mar; 53(6):2002-8. PubMed ID: 15769127
[TBL] [Abstract][Full Text] [Related]
6. Effects of olive oil polyphenols on erythrocyte oxidative damage.
Paiva-Martins F; Fernandes J; Rocha S; Nascimento H; Vitorino R; Amado F; Borges F; Belo L; Santos-Silva A
Mol Nutr Food Res; 2009 May; 53(5):609-16. PubMed ID: 19340892
[TBL] [Abstract][Full Text] [Related]
7. Effect of olive polyphenols on lipid oxidation of high-fat beef during digestion.
Han S; Wang Y; Fang Z; Zhang Y; Zeng W; Karrar E; Zhang H; Jin Q; Wu G; Wang X
Food Res Int; 2022 Nov; 161():111843. PubMed ID: 36192973
[TBL] [Abstract][Full Text] [Related]
8. Characterization of antioxidant olive oil biophenols by spectroscopic methods.
Paiva-Martins F; Rodrigues V; Calheiros R; Marques MP
J Sci Food Agric; 2011 Jan; 91(2):309-14. PubMed ID: 20949551
[TBL] [Abstract][Full Text] [Related]
9. Protective effect of oleuropein, an olive oil biophenol, on low density lipoprotein oxidizability in rabbits.
Coni E; Di Benedetto R; Di Pasquale M; Masella R; Modesti D; Mattei R; Carlini EA
Lipids; 2000 Jan; 35(1):45-54. PubMed ID: 10695923
[TBL] [Abstract][Full Text] [Related]
10. Powerful protective role of 3,4-dihydroxyphenylethanol-elenolic acid dialdehyde against erythrocyte oxidative-induced hemolysis.
Paiva-Martins F; Fernandes J; Santos V; Silva L; Borges F; Rocha S; Belo L; Santos-Silva A
J Agric Food Chem; 2010 Jan; 58(1):135-40. PubMed ID: 19954214
[TBL] [Abstract][Full Text] [Related]
11. Effect of olive oil phenols on the production of inflammatory mediators in freshly isolated human monocytes.
Rosignoli P; Fuccelli R; Fabiani R; Servili M; Morozzi G
J Nutr Biochem; 2013 Aug; 24(8):1513-9. PubMed ID: 23477728
[TBL] [Abstract][Full Text] [Related]
12. Interactions of ferric ions with olive oil phenolic compounds.
Paiva-Martins F; Gordon MH
J Agric Food Chem; 2005 Apr; 53(7):2704-9. PubMed ID: 15796614
[TBL] [Abstract][Full Text] [Related]
13. Oxidative DNA damage is prevented by extracts of olive oil, hydroxytyrosol, and other olive phenolic compounds in human blood mononuclear cells and HL60 cells.
Fabiani R; Rosignoli P; De Bartolomeo A; Fuccelli R; Servili M; Montedoro GF; Morozzi G
J Nutr; 2008 Aug; 138(8):1411-6. PubMed ID: 18641183
[TBL] [Abstract][Full Text] [Related]
14. Effects of dietary virgin olive oil phenols on low density lipoprotein oxidation in hyperlipidemic patients.
Masella R; Giovannini C; Varì R; Di Benedetto R; Coni E; Volpe R; Fraone N; Bucci A
Lipids; 2001 Nov; 36(11):1195-202. PubMed ID: 11795851
[TBL] [Abstract][Full Text] [Related]
15. Effects of the olive oil phenol metabolite 3,4-DHPEA-EDAH2 on human erythrocyte oxidative damage.
Paiva-Martins F; Gonçalves P; Borges JE; Przybylska D; Ibba F; Fernandes J; Santos-Silva A
Food Funct; 2015 Jul; 6(7):2350-6. PubMed ID: 26084894
[TBL] [Abstract][Full Text] [Related]
16. Virgin olive oil phenolic compounds: binding to human low density lipoprotein (LDL) and effect on LDL oxidation.
Covas MI; Fitó M; Lamuela-Raventós RM; Sebastiá N; de la Torre-Boronat C; Marrugat J
Int J Clin Pharmacol Res; 2000; 20(3-4):49-54. PubMed ID: 11314237
[TBL] [Abstract][Full Text] [Related]
17. Extra virgin olive oil biophenols inhibit cell-mediated oxidation of LDL by increasing the mRNA transcription of glutathione-related enzymes.
Masella R; Varì R; D'Archivio M; Di Benedetto R; Matarrese P; Malorni W; Scazzocchio B; Giovannini C
J Nutr; 2004 Apr; 134(4):785-91. PubMed ID: 15051826
[TBL] [Abstract][Full Text] [Related]
18. Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils.
Carrasco-Pancorbo A; Cerretani L; Bendini A; Segura-Carretero A; Lercker G; Fernández-Gutiérrez A
J Agric Food Chem; 2007 Jun; 55(12):4771-80. PubMed ID: 17497881
[TBL] [Abstract][Full Text] [Related]
19. Tyrosol, the major extra virgin olive oil compound, restored intracellular antioxidant defences in spite of its weak antioxidative effectiveness.
Di Benedetto R; Varì R; Scazzocchio B; Filesi C; Santangelo C; Giovannini C; Matarrese P; D'Archivio M; Masella R
Nutr Metab Cardiovasc Dis; 2007 Sep; 17(7):535-45. PubMed ID: 16928436
[TBL] [Abstract][Full Text] [Related]
20. Changes in phenolic composition and antioxidant activity of virgin olive oil during frying.
Gómez-Alonso S; Fregapane G; Salvador MD; Gordon MH
J Agric Food Chem; 2003 Jan; 51(3):667-72. PubMed ID: 12537439
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]