Antioxidant effect of hydroxytyrosol, a polyphenol from olive oil: scavenging of hydrogen peroxide but not superoxide anion produced by human neutrophils.

doi:10.1016/J.BCP.2004.06.023

Paper

Antioxidant effect of hydroxytyrosol, a polyphenol from olive oil: scavenging of hydrogen peroxide but not superoxide anion produced by human neutrophils.

Published Nov 15, 2004 · Y. O'Dowd, F. Driss, P. M. Dang

Biochemical pharmacology

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128

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2

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Abstract

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In Vitro Study

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Study Snapshot

Hydroxytyrosol, a polyphenol from olive oil, exerts its antioxidant effect by scavenging hydrogen peroxide but not superoxide anion released during respiratory burst.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

Antioxidant effect of hydroxytyrosol, a polyphenol from olive oil: scavenging of hydrogen peroxide but not superoxide anion produced by human neutrophils.

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