Antioxidant effects of an olive oil total polyphenolic fraction from a Greek Olea europaea variety in different cell cultures

Article ID	Journal	Published Year	Pages	File Type
8517910	Phytomedicine	2018	18 Pages	PDF

Keywords

GSH γ-GCLC TPF EFSA EVOO TBARS TPC CPC Nrf2 EtOH CPE DMEM FBS keap1 Dulbecco's modified Eagle's medium ROS Ethanol European Food Safety Authority Oxidative stress Cell lines Olive oil Extra virgin olive oil fetal bovine serum Methanol Total polyphenolic content MeOH Hydroxytyrosol Thiobarbituric reactive substances Kelch-like ECH-associated protein 1 Protein carbonyls optical density Centrifugal partition chromatography glutamate-cysteine ligase catalytic subunit Glutathione Reactive oxygen species

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Life Sciences Biochemistry, Genetics and Molecular Biology Clinical Biochemistry

$Antioxidant effects of an olive oil total polyphenolic fraction from a Greek Olea europaea variety in different cell cultures$

Authors

Paraskevi Kouka, Georgia-Anna Chatzieffraimidi, Grigorios Raftis, Dimitrios Stagos, Apostolis Angelis, Panagiotis Stathopoulos, Nikos Xynos, Alexios-Leandros Skaltsounis, Aristides M. Tsatsakis, Demetrios Kouretas,