Olive oil phenolic compounds inhibit homocysteine-induced endothelial cell adhesion regardless of their different antioxidant activity.

@article{Manna2009OliveOP,
  title={Olive oil phenolic compounds inhibit homocysteine-induced endothelial cell adhesion regardless of their different antioxidant activity.},
  author={Caterina Manna and Daniela Napoli and Giovanna Cacciapuoti and Marina Porcelli and Vincenzo Zappia},
  journal={Journal of agricultural and food chemistry},
  year={2009},
  volume={57 9},
  pages={
          3478-82
        }
}
In this study, we examine the effect of extra virgin olive oil phenolic compounds on homocysteine-induced endothelial dysfunction and whether the protective effects are related to their different scavenging activities. Structurally related compounds have been assayed for their ability to reduce homocysteine-induced monocyte adhesion as well as the cell surface expression of intercellular adhesion molecule-1 (ICAM-1) in EA.hy.926 cells. As well-known, among the selected phenolic compounds… CONTINUE READING
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