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Food & Function

Linking the chemistry and physics of food with health and nutrition

Paper

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

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Corresponding authors
a
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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