Naturally oxidized olive oil exacerbates contact hypersensitivity by promoting differentiation into effector T cells and increasing antigen-specific IFN-γ production

by Hirofumi Ogino, Tomofumi Okuno, Koichi Murano, Tomohiro Arakawa, Hitoshi Ueno
Published 2019-01-01

Oxidized dietary oils enhance immediate- and/or delayed-type allergic reactions in BALB/c mice

by Hirofumi Ogino, Fumitoshi Sakazaki, Tomofumi Okuno, Tomohiro Arakawa, Hitoshi Ueno
Published 2015-01-01

IL-18 and IFN-gamma expression enhances contact hypersensitivity after oral administration of naturally oxidized olive oil to mice

by Hirofumi Ogino, Koichi Murano, Tomofumi Okuno, Fumitoshi Sakazaki, Tomohiro Arakawa, Hitoshi Ueno
Published 2018-01-01