Is the beneficial antioxidant effect of olive oil mediated by interaction of its phenolic constituents and iron?

Archives of Medical Research
Luca MascitelliMark R Goldstein

Abstract

We suggest that the beneficial antioxidant action of olive oil is mediated by interactions of olive oil-derived polyphenols and iron. A plausible mechanism for this interaction is related to a reduction of iron absorption induced by polyphenols.

References

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Apr 14, 2010·International Journal of Molecular Sciences·Sara CiceraleRussell Keast

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Citations

Oct 30, 2013·European Journal of Nutrition·Luca Mascitelli, Mark R Goldstein
Sep 20, 2011·International Journal of Clinical Practice·L Mascitelli, M R Goldstein
Jul 30, 2014·European Journal of Pharmacology·Gopalan Sriram PrasathSorimuthu Pillai Subramanian
Feb 19, 2011·Maturitas·Luca Mascitelli, Mark R Goldstein

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