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Food & Function

Linking the chemistry and physics of food with health and nutrition


Olive leaf extract concentrated in hydroxytyrosol attenuates protein carbonylation and the formation of advanced glycation end products in a hepatic cell line (HepG2)

Corresponding authors
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
E-mail: fjmorales@ictan.csic.es
Fax: +34 91 549 3627
Tel: +34 91 549 2300
Food Funct., 2017,8, 944-953

DOI: 10.1039/C6FO01738J
Received 30 Nov 2016, Accepted 09 Feb 2017
First published online 09 Feb 2017
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