Extra virgin olive oil modulates brain docosahexaenoic acid level and oxidative damage caused by 2,4-Dichlorophenoxyacetic acid in rats
Published 2016 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Extra virgin olive oil modulates brain docosahexaenoic acid level and oxidative damage caused by 2,4-Dichlorophenoxyacetic acid in rats
Authors
Keywords
Extra virgin olive oil, Oxidative stress, Acetylcholinesterase, Rat, Brain and 2,4-D
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 53, Issue 3, Pages 1454-1464
Publisher
Springer Nature
Online
2016-01-06
DOI
10.1007/s13197-015-2150-3
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Role of the inhibition of oxidative stress and inflammatory mediators in the neuroprotective effects of hydroxytyrosol in rat brain slices subjected to hypoxia reoxygenation
- (2013) Susana Cabrerizo et al. JOURNAL OF NUTRITIONAL BIOCHEMISTRY
- Inhibition of 6-Hydroxydopamine-Induced PC12 Cell Apoptosis by Olive (Olea europaea L.) Leaf Extract Is Performed by Its Main Component Oleuropein
- (2013) Hamzeh Pasban-Aliabadi et al. REJUVENATION RESEARCH
- The effects of a polyphenol present in olive oil, oleuropein aglycone, in an experimental model of spinal cord injury in mice
- (2012) Daniela Impellizzeri et al. BIOCHEMICAL PHARMACOLOGY
- Hydroxytyrosol Attenuates Peripheral Neuropathy in Streptozotocin-Induced Diabetes in Rats
- (2012) Giuseppe Ristagno et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Challenges in providing credible scientific evidence of health benefits of dietary polyphenols
- (2012) Chang Y. Lee Journal of Functional Foods
- Tyrosol and Hydroxytyrosol Two Main Components of Olive Oil, Protect N2a Cells Against Amyloid-β-Induced Toxicity. Involvement of the NF-κB Signaling
- (2011) C. St-Laurent-Thibault et al. Current Alzheimer Research
- Neuroprotective effect of oleuropein following spinal cord injury in rats
- (2011) Ali Reza Khalatbary et al. NEUROLOGICAL RESEARCH
- Olive oil reduces oxidative damage in a 3-nitropropionic acid-induced Huntington's disease-like rat model
- (2011) I Tasset et al. NUTRITIONAL NEUROSCIENCE
- Dietary Virgin Olive Oil Reduces Blood Brain Barrier Permeability, Brain Edema, and Brain Injury in Rats Subjected to Ischemia-Reperfusion
- (2011) Fatemeh Mohagheghi et al. TheScientificWorldJOURNAL
- New insights on the interaction mechanism between tau protein and oleocanthal, an extra-virgin olive-oil bioactive component
- (2011) Maria Chiara Monti et al. Food & Function
- Effects of dietary extra-virgin olive oil on behaviour and brain biochemical parameters in ageing rats
- (2010) Vanessa Pitozzi et al. BRITISH JOURNAL OF NUTRITION
- Adverse Effects of 2,4-Dichlorophenoxyacetic Acid on Rat Cerebellar Granule Cell Cultures Were Attenuated by Amphetamine
- (2010) B. Bongiovanni et al. NEUROTOXICITY RESEARCH
- Effects of olive oil and its fractions on oxidative stress and the liver's fatty acid composition in 2,4-Dichlorophenoxyacetic acid-treated rats
- (2010) Amel Nakbi et al. Nutrition & Metabolism
- Characterisation of virgin olive oils from European olive cultivars introduced in Tunisia
- (2009) Samia Dabbou et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Brain Poster Session: Ischemic Preconditioning
- (2009) JOURNAL OF CEREBRAL BLOOD FLOW AND METABOLISM
- Neuroprotective effect of hydroxytyrosol and hydroxytyrosol acetate in rat brain slices subjected to hypoxia–reoxygenation
- (2008) José Antonio González-Correa et al. NEUROSCIENCE LETTERS
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started