116 related articles for article (PubMed ID: 19714864)
1. Olive phenols efficiently inhibit the oxidation of serum albumin-bound linoleic acid and butyrylcholine esterase.
Roche M; Dufour C; Loonis M; Reist M; Carrupt PA; Dangles O
Biochim Biophys Acta; 2009 Apr; 1790(4):240-8. PubMed ID: 19714864
[TBL] [Abstract][Full Text] [Related]
2. Antioxidant activity of olive phenols and other dietary phenols in model gastric conditions: Scavenging of the free radical DPPH and inhibition of the haem-induced peroxidation of linoleic acid.
Achat S; Rakotomanomana N; Madani K; Dangles O
Food Chem; 2016 Dec; 213():135-142. PubMed ID: 27451164
[TBL] [Abstract][Full Text] [Related]
3. Inhibition of the peroxidation of linoleic acid by the flavonoid quercetin within their complex with human serum albumin.
Dufour C; Loonis M; Dangles O
Free Radic Biol Med; 2007 Jul; 43(2):241-52. PubMed ID: 17603933
[TBL] [Abstract][Full Text] [Related]
4. Antioxidant activity of olive phenols: mechanistic investigation and characterization of oxidation products by mass spectrometry.
Roche M; Dufour C; Mora N; Dangles O
Org Biomol Chem; 2005 Feb; 3(3):423-30. PubMed ID: 15678179
[TBL] [Abstract][Full Text] [Related]
5. Flavonoids and their oxidation products protect efficiently albumin-bound linoleic acid in a model of plasma oxidation.
Dufour C; Loonis M
Biochim Biophys Acta; 2007 Jun; 1770(6):958-65. PubMed ID: 17428609
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Protective effect of simple phenols from extravirgin olive oil against lipid peroxidation in intestinal Caco-2 cells.
Deiana M; Corona G; Incani A; Loru D; Rosa A; Atzeri A; Paola Melis M; Assunta Dessì M
Food Chem Toxicol; 2010 Oct; 48(10):3008-16. PubMed ID: 20691238
[TBL] [Abstract][Full Text] [Related]
8. Inhibitory and synergistic effects of natural olive phenols on human platelet aggregation and lipid peroxidation of microsomes from vitamin E-deficient rats.
Rubio-Senent F; de Roos B; Duthie G; Fernández-Bolaños J; Rodríguez-Gutiérrez G
Eur J Nutr; 2015 Dec; 54(8):1287-95. PubMed ID: 25504445
[TBL] [Abstract][Full Text] [Related]
9. Mechanisms of action of phenolic compounds in olive.
Rafehi H; Ververis K; Karagiannis TC
J Diet Suppl; 2012 Jun; 9(2):96-109. PubMed ID: 22607645
[TBL] [Abstract][Full Text] [Related]
10. Radical-scavenging Activity and Antioxidative Effects of Olive Leaf Components Oleuropein and Hydroxytyrosol in Comparison with Homovanillic Alcohol.
Umeno A; Takashima M; Murotomi K; Nakajima Y; Koike T; Matsuo T; Yoshida Y
J Oleo Sci; 2015; 64(7):793-800. PubMed ID: 26136177
[TBL] [Abstract][Full Text] [Related]
11. [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]
12. Antioxidant/prooxidant effects of dietary non-flavonoid phenols on the Cu2+-induced oxidation of human low-density lipoprotein (LDL).
Briante R; Febbraio F; Nucci R
Chem Biodivers; 2004 Nov; 1(11):1716-29. PubMed ID: 17191812
[TBL] [Abstract][Full Text] [Related]
13. Antioxidant activity of polyphenols from solid olive residues of c.v. Coratina.
Aldini G; Piccoli A; Beretta G; Morazzoni P; Riva A; Marinello C; Maffei Facino R
Fitoterapia; 2006 Feb; 77(2):121-8. PubMed ID: 16406361
[TBL] [Abstract][Full Text] [Related]
14. Inhibition of the metmyoglobin-induced peroxidation of linoleic acid by dietary antioxidants: Action in the aqueous vs. lipid phase.
Vulcain E; Goupy P; Caris-Veyrat C; Dangles O
Free Radic Res; 2005 May; 39(5):547-63. PubMed ID: 16036331
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Biophenols: Enzymes (β-secretase, Cholinesterases, histone deacetylase and tyrosinase) inhibitors from olive (Olea europaea L.).
Omar SH; Scott CJ; Hamlin AS; Obied HK
Fitoterapia; 2018 Jul; 128():118-129. PubMed ID: 29772299
[TBL] [Abstract][Full Text] [Related]
17. Antioxidant paradoxes of phenolic compounds: peroxyl radical scavenger and lipid antioxidant, etoposide (VP-16), inhibits sarcoplasmic reticulum Ca(2+)-ATPase via thiol oxidation by its phenoxyl radical.
Ritov VB; Goldman R; Stoyanovsky DA; Menshikova EV; Kagan VE
Arch Biochem Biophys; 1995 Aug; 321(1):140-52. PubMed ID: 7639514
[TBL] [Abstract][Full Text] [Related]
18. Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions.
Paradiso VM; Di Mattia C; Giarnetti M; Chiarini M; Andrich L; Caponio F
J Agric Food Chem; 2016 Jul; 64(29):5877-86. PubMed ID: 27380032
[TBL] [Abstract][Full Text] [Related]
19. Antioxidant activity of olive polyphenols in humans: a review.
Raederstorff D
Int J Vitam Nutr Res; 2009 May; 79(3):152-65. PubMed ID: 20209466
[TBL] [Abstract][Full Text] [Related]
20. Human absorption and metabolism of oleuropein and hydroxytyrosol ingested as olive (Olea europaea L.) leaf extract.
de Bock M; Thorstensen EB; Derraik JG; Henderson HV; Hofman PL; Cutfield WS
Mol Nutr Food Res; 2013 Nov; 57(11):2079-85. PubMed ID: 23766098
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
