Extra Virgin Oil Polyphenols Improve the Protective Effects of Hydroxytyrosol in an In Vitro Model of Hypoxia-Reoxygenation of Rat Brain

Extra Virgin Oil Polyphenols Improve the Protective Effects of Hydroxytyrosol in an In Vitro Model of Hypoxia-Reoxygenation of Rat Brain

Hydroxytyrosol (HT) is the component primarily responsible for the neuroprotective effect of extra virgin olive oil (EVOO). However, it is less effective on its own than the demonstrated neuroprotective effect of EVOO, and for this reason, it can be postulated that there is an interaction between se...

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Bibliographic Details
Main Authors: José Pedro De La Cruz Cortés, Inmaculada Pérez de Algaba, Esther Martín-Aurioles, María Monsalud Arrebola, Laura Ortega-Hombrados, María Dolores Rodríguez-Pérez, María África Fernández-Prior, Alejandra Bermúdez-Oria, Cristina Verdugo, José Antonio González-Correa
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Brain Sciences
Subjects:
hydroxytyrosol
extra virgin olive oil
polyphenols
neuroprotection
Online Access:https://www.mdpi.com/2076-3425/11/9/1133

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