Olive oil with high polyphenolic content induces both beneficial and harmful alterations on rat redox status depending on the tissue

Olive oil with high polyphenolic content induces both beneficial and harmful alterations on rat redox status depending on the tissue

Olive oil (OO) possesses a predominant role in the diet of Mediterranean countries. According to a health claim approved by the European Food Safety Authority, OO protects against oxidative stress‑induced lipid peroxidation in human blood, when it contains at least 5 mg of hydroxytyrosol and its der...

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Bibliographic Details
Main Authors: Paraskevi Kouka, Fotios Tekos, Zoi Papoutsaki, Panagiotis Stathopoulos, Maria Halabalaki, Maria Tsantarliotou, Ioannis Zervos, Charitini Nepka, Jyrki Liesivuori, Valerii N. Rakitskii, Aristidis Tsatsakis, Aristidis S. Veskoukis, Demetrios Kouretas
Format: Article
Language:English
Published: Elsevier 2020-01-01
Series:Toxicology Reports
Subjects:
Olive oil
Biophenols
Blood
Tissues
Redox status
Real life exposure scenario
Online Access:http://www.sciencedirect.com/science/article/pii/S2214750020300044

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