Inhibitory and synergistic effects of natural olive phenols on human platelet aggregation and lipid peroxidation of microsomes from vitamin E-deficient rats

Association of Mediterranean Diet With Peripheral Artery Disease

(2014) Miguel Ruiz-Canela et al.   JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION

Chemical characterization and properties of a polymeric phenolic fraction obtained from olive oil waste

(2013) Fátima Rubio-Senent et al.   FOOD RESEARCH INTERNATIONAL

Primary Prevention of Cardiovascular Disease with a Mediterranean Diet

(2013) Ramón Estruch et al.   NEW ENGLAND JOURNAL OF MEDICINE

New Phenolic Compounds Hydrothermally Extracted from the Olive Oil Byproduct Alperujo and Their Antioxidative Activities

(2012) Fátima Rubio-Senent et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Alperujo extract, hydroxytyrosol, and 3,4-dihydroxyphenylglycol are bioavailable and have antioxidant properties in vitamin E-deficient rats-a proteomics and network analysis approach

(2012) Guillermo Rodríguez-Gutiérrez et al.   MOLECULAR NUTRITION & FOOD RESEARCH

In vitro anti-platelet effects of simple plant-derived phenolic compounds are only found at high, non-physiological concentrations

(2011) Luisa M. Ostertag et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Anti-platelet effects of olive oil extract: in vitro functional and proteomic studies

(2010) Baukje de Roos et al.   EUROPEAN JOURNAL OF NUTRITION

Impact of dietary polyphenols on human platelet function – A critical review of controlled dietary intervention studies

(2010) Luisa M. Ostertag et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Virgin olive oil polyphenol hydroxytyrosol acetate inhibits in vitro platelet aggregation in human whole blood: comparison with hydroxytyrosol and acetylsalicylic acid

(2008) José Antonio González Correa et al.   BRITISH JOURNAL OF NUTRITION