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Antioxidant effect of hydroxytyrosol, a polyphenol from olive oil: scavenging of hydrogen peroxide but not superoxide anion produced by human neutrophils

✍ Scribed by Yvonne O′Dowd; Fathi Driss; Pham My-Chan Dang; Carole Elbim; Marie-Anne Gougerot-Pocidalo; Catherine Pasquier; Jamel El-Benna

Book ID: 113487304
Publisher: Elsevier Science
Year: 2004
Tongue: English
Weight: 207 KB
Volume: 68
Category: Article
ISSN: 0006-2952
DOI: 10.1016/j.bcp.2004.06.023

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Olives and Olive Oil in Health and Disea

Olives and Olive Oil in Health and Disease Prevention || Antioxidant Effect of Hydroxytyrosol, a Polyphenol from Olive Oil by Scavenging Reactive Oxygen Species Produced by Human Neutrophils

✍ Driss, Fathi 📂 Article 📅 2010 🏛 Elsevier 🌐 English ⚖ 369 KB

Long used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives and olive oils have been proven by an ever-increasing body of science. From cardiovascular benefits to anti-microbial, anti-cancer, antioxidant activity and effects on macrophages