Talk:Hydroxytyrosol

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Here are some references that were pasted into the article, but apparently were not used to write the article. However, they may be useful for adding new content. -- Ed (Edgar181) 18:49, 15 February 2008 (UTC)

1.- The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health 2.- Olives and olive oil in cancer prevention. 3.- Olive oil hydroxytyrosol protects human erythrocytes against oxidative damages. 4.- Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. 5.- Antioxidant effect of hydroxytyrosol, a polyphenol from olive oil: scavenging of hydrogen peroxide but not superoxide anion produced by human neutrophils. 6.- Inhibition of cell cycle progression by hydroxytyrosol is associated with upregulation of cyclin-dependent protein kinase inhibitors p21(WAF1/Cip1) and p27(Kip1) and with induction of differentiation in HL60 cells. 7.- In vivo Effect of the Natural Antioxidant Hydroxytyrosol on Cyclosporine Nephrotoxicity in Rats. 8.- High-yielding synthesis of methyl orthoformate-protected hydroxytyrosol and its use in preparation of hydroxytyrosyl acetate. 9.- Hydroxytyrosol protects retinal pigment epithelial cells from acrolein-induced oxidative stress and mitochondrial dysfunction. 10.- New insights into controversies on the antioxidant potential of the olive oil antioxidant hydroxytyrosol. 11.- Effect of the olive oil phenol hydroxytyrosol on human hepatoma HepG2 cells. Protection against oxidative stress induced by tert-butylhydroperoxide. 12.- Inhibition of hemoglobin- and iron-promoted oxidation in fish microsomes by natural phenolics. 13.- The olive oil antioxidant hydroxytyrosol efficiently protects against the oxidative stress-induced impairment of the NObullet response of isolated rat aorta. 14.- Hydroxytyrosol lipophilic analogues: enzymatic synthesis, radical scavenging activity and DNA oxidative damage protection. 15.- Effects of olive oil and its minor constituents on serum lipids, oxidative stress, and energy metabolism in cardiac muscle. 16.- The fate of olive oil polyphenols in the gastrointestinal tract: implications of gastric and colonic microflora-dependent biotransformation. 17.- Comparison of the concentrations of phenolic compounds in olive oils and other plant oils: correlation with antimicrobial activity. 18.- Capillary electrophoresis-electrospray ionization-mass spectrometry method to determine the phenolic fraction of extra-virgin olive oil. 19.- Lipophilic hydroxytyrosyl esters. Antioxidant activity in lipid matrices and biological systems. 20.- Antioxidant effect of two virgin olive oils depends on the concentration and composition of minor polar compounds. 21.- Daily consumption of a high-phenol extra-virgin olive oil reduces oxidative DNA damage in postmenopausal women. 22.- Dihydroxyphenylethanol induces apoptosis by activating serine/threonine protein phosphatase PP2A and promotes the endoplasmic reticulum stress response in human colon carcinoma cells. 23.- Virgin olive oil phenols inhibit proliferation of human promyelocytic leukemia cells (HL60) by inducing apoptosis and differentiation. 25.- Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans. 25.- Isolation and identification of radical scavengers in olive tree (Olea europaea) wood. 26.- Physicochemical properties of natural phenolics from grapes and olive oil byproducts and their antioxidant activity in frozen horse mackerel fillets. 27.- Metabolism of the olive oil phenols hydroxytyrosol, tyrosol, and hydroxytyrosyl acetate by human hepatoma HepG2 cells. 28.- One-month administration of hydroxytyrosol, a phenolic antioxidant present in olive oil, to hyperlipemic rabbits improves blood lipid profile, antioxidant status and reduces atherosclerosis development. 29.- Diverse effects of natural antioxidants on cyclosporin cytotoxicity in rat renal tubular cells. 30.- Antioxidant and anti-atherogenic activities of olive oil phenolics. 31.- Hydroxytyrosol, a natural antioxidant from olive oil, prevents protein damage induced by long-wave ultraviolet radiation in melanoma cells.