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761 related items for PubMed ID: 19127753

  • 1. Effects of copper on the antioxidant activity of olive polyphenols in bulk oil and oil-in-water emulsions.
    Paiva-Martins F, Santos V, Mangericão H, Gordon MH.
    J Agric Food Chem; 2006 May 17; 54(10):3738-43. PubMed ID: 19127753
    [Abstract] [Full Text] [Related]

  • 2. Antioxidant activity of hydroxytyrosol acetate compared with that of other olive oil polyphenols.
    Gordon MH, Paiva-Martins F, Almeida M.
    J Agric Food Chem; 2001 May 17; 49(5):2480-5. PubMed ID: 11368623
    [Abstract] [Full Text] [Related]

  • 3. 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 23; 53(6):2002-8. PubMed ID: 15769127
    [Abstract] [Full Text] [Related]

  • 4. Effects of natural phenolic compounds on the antioxidant activity of lactoferrin in liposomes and oil-in-water emulsions.
    Medina I, Tombo I, Satué-Gracia MT, German JB, Frankel EN.
    J Agric Food Chem; 2002 Apr 10; 50(8):2392-9. PubMed ID: 11929302
    [Abstract] [Full Text] [Related]

  • 5. 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 27; 64(29):5877-86. PubMed ID: 27380032
    [Abstract] [Full Text] [Related]

  • 6. Interactions of ferric ions with olive oil phenolic compounds.
    Paiva-Martins F, Gordon MH.
    J Agric Food Chem; 2005 Apr 06; 53(7):2704-9. PubMed ID: 15796614
    [Abstract] [Full Text] [Related]

  • 7. 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 06; 1(11):1716-29. PubMed ID: 17191812
    [Abstract] [Full Text] [Related]

  • 8. Free radical-scavenging properties of olive oil polyphenols.
    Visioli F, Bellomo G, Galli C.
    Biochem Biophys Res Commun; 1998 Jun 09; 247(1):60-4. PubMed ID: 9636654
    [Abstract] [Full Text] [Related]

  • 9. Antioxidant effect of phenolic compounds, alpha-tocopherol, and other minor components in virgin olive oil.
    Mateos R, Domínguez MM, Espartero JL, Cert A.
    J Agric Food Chem; 2003 Nov 19; 51(24):7170-5. PubMed ID: 14611189
    [Abstract] [Full Text] [Related]

  • 10. 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 19; 120(1-2):15-23. PubMed ID: 8645356
    [Abstract] [Full Text] [Related]

  • 11. Bovine serum albumin produces a synergistic increase in the antioxidant activity of virgin olive oil phenolic compounds in oil-in-water emulsions.
    Bonoli-Carbognin M, Cerretani L, Bendini A, Almajano MP, Gordon MH.
    J Agric Food Chem; 2008 Aug 27; 56(16):7076-81. PubMed ID: 18642929
    [Abstract] [Full Text] [Related]

  • 12. Phenolic compounds and antioxidant capacity of virgin olive oil.
    Franco MN, Galeano-Díaz T, López O, Fernández-Bolaños JG, Sánchez J, De Miguel C, Gil MV, Martín-Vertedor D.
    Food Chem; 2014 Nov 15; 163():289-98. PubMed ID: 24912728
    [Abstract] [Full Text] [Related]

  • 13. 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 15; 161():111843. PubMed ID: 36192973
    [Abstract] [Full Text] [Related]

  • 14. Oil content, phenolic profiling and antioxidant potential of Tunisian olive drupes.
    Bouaziz M, Jemai H, Khabou W, Sayadi S.
    J Sci Food Agric; 2010 Aug 15; 90(10):1750-8. PubMed ID: 20564435
    [Abstract] [Full Text] [Related]

  • 15. Antioxidant effect of two virgin olive oils depends on the concentration and composition of minor polar compounds.
    Franconi F, Coinu R, Carta S, Urgeghe PP, Ieri F, Mulinacci N, Romani A.
    J Agric Food Chem; 2006 Apr 19; 54(8):3121-5. PubMed ID: 16608240
    [Abstract] [Full Text] [Related]

  • 16. Comparison of the radical scavenging potential of polar and lipidic fractions of olive oil and other vegetable oils under normal conditions and after thermal treatment.
    Valavanidis A, Nisiotou C, Papageorgiou Y, Kremli I, Satravelas N, Zinieris N, Zygalaki H.
    J Agric Food Chem; 2004 Apr 21; 52(8):2358-65. PubMed ID: 15080646
    [Abstract] [Full Text] [Related]

  • 17. 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 21; 53(5):609-16. PubMed ID: 19340892
    [Abstract] [Full Text] [Related]

  • 18. Comparison of radical scavenging effect, inhibition of microsomal oxygen free radical generation, and serum lipoprotein oxidation of several natural antioxidants.
    Stupans I, Kirlich A, Tuck KL, Hayball PJ.
    J Agric Food Chem; 2002 Apr 10; 50(8):2464-9. PubMed ID: 11929315
    [Abstract] [Full Text] [Related]

  • 19. 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 Apr 10; 4(3):113-21. PubMed ID: 10496414
    [Abstract] [Full Text] [Related]

  • 20. Activity and location of olive oil phenolic antioxidants in liposomes.
    Paiva-Martins F, Gordon MH, Gameiro P.
    Chem Phys Lipids; 2003 Jun 10; 124(1):23-36. PubMed ID: 12787941
    [Abstract] [Full Text] [Related]

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