Work

Olive oil hydroxytyrosol protects human erythrocytes against oxidative damages

Year: 1999

Type: article

Source: The Journal of Nutritional Biochemistry

DOI: 10.1016/s0955-2863(98)00085-0

Authors: Caterina Manna, Patrizia Galletti, Valeria Cucciolla, Gianfrancesco Montedoro, Vincenzo Zappia

Institutions: University of Campania "Luigi Vanvitelli", Institute of Food Science, University of Perugia

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Good health and well-being

Open Access status: closed

OpenAlex ID: W2105444555

FWCI: 5.555

Cites: 42

Cited by: 191

Related to: 10