| Literature DB >> 20637374 |
Luca Mascitelli1, Francesca Pezzetta, Mark 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. Copyright 2010 IMSS. Published by Elsevier Inc. All rights reserved.Entities:
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Year: 2010 PMID： 20637374 DOI： 10.1016/j.arcmed.2010.05.004
Source DB: PubMed Journal: Arch Med Res ISSN： 0188-4409 Impact factor: 2.235