Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7598260 | Food Chemistry | 2014 | 8 Pages |
Abstract
Oleacein by inhibiting NEP activity, adhesion molecules expression and elastase release might play a role in the protective effects of olive oil against endothelial injuries.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Monika E. CzerwiÅska, Anna K. Kiss, Marek Naruszewicz,