Effect of Hydroxytyrosol Found in Extra Virgin Olive Oil on Oxidative DNA Damage and on Low-Density Lipoprotein Oxidation

• Main Authors: Aruoma, O.I., Deiana, M., Jenner, A., Halliwell, B., Kaur, H., Banni, S., Corongiu, F.P., Assunta, Dessi M., Aeschbach, R.
• 其他作者: BIOCHEMISTRY
• 格式: Article
• 出版: 2013
• 主題: Extra virgin olive oil; Hydroxytyrosol; Low-density lipoprotein; Rosemary; Vitamin E; lipid peroxidation; plant antioxidants; DNA damage
• 在線閱讀: http://scholarbank.nus.edu.sg/handle/10635/38010
• 機構: National University of Singapore

Journal of Agricultural and Food Chemistry