Comparison of the contents of the main biochemical compounds and the antioxidant activity of some Spanish olive oils as determined by four different radical scavenging tests (Q44438066)

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scientific article published in March 2003

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English	Comparison of the contents of the main biochemical compounds and the antioxidant activity of some Spanish olive oils as determined by four different radical scavenging tests	scientific article published in March 2003

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scholarly article

1 reference

Europe PubMed Central

PubMed publication ID

3 December 2017

Comparison of the contents of the main biochemical compounds and the antioxidant activity of some Spanish olive oils as determined by four different radical scavenging tests (English)

1 reference

Europe PubMed Central

PubMed publication ID

3 December 2017

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inferred from title

Olga Martín-Belloso

2

object named as

Olga Martin-Belloso

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PubMed publication ID

3 December 2017

author name string

Shela Gorinstein

1

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Europe PubMed Central

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3 December 2017

Elena Katrich

3

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3 December 2017

Antonin Lojek

4

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3 December 2017

Milan Cíz

5

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3 December 2017

Nuria Gligelmo-Miguel

6

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3 December 2017

Ratiporn Haruenkit

7

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3 December 2017

Yong-Seo Park

8

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3 December 2017

Soon-Teck Jung

9

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3 December 2017

Simon Trakhtenberg

10

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3 December 2017

publication date

1 March 2003

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3 December 2017

Journal of Nutritional Biochemistry

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3 December 2017

14

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3 December 2017

3

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3 December 2017

154-159

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3 December 2017

Protective effect of olive oil and its phenolic compounds against low density lipoprotein oxidation

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Sunflower, virgin-olive and fish oils differentially affect the progression of aortic lesions in rabbits with experimental atherosclerosis.

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Dietary fatty acids and protection against experimental cardiac arrhythmias in rats

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Antithrombotic Lipid Minor Constituents from Vegetable Oils. Comparison between Olive Oils and Others

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A diet rich in monounsaturated rapeseed oil reduces the lipoprotein cholesterol concentration and increases the relative content of n-3 fatty acids in serum in hyperlipidemic subjects

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Relation of acidity and sensory quality with sterol content of olive oil from stored fruit

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Total antioxidant status in plasma and body fluids

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Free radical scavenging properties of wheat extracts

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Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: a comparative study

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Phenolic content of various beverages determines the extent of inhibition of human serum and low-density lipoprotein oxidation in vitro: identification and mechanism of action of some cinnamic acid derivatives from red wine

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Identifiers

10.1016/S0955-2863(02)00278-4

1 reference

Europe PubMed Central

PubMed publication ID

3 December 2017

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

3 December 2017

ResearchGate publication ID

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