Daily consumption of a high-phenol extra-virgin olive oil reduces oxidative DNA damage in postmenopausal women (Q57419746)

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18 January 2020

title

Daily consumption of a high-phenol extra-virgin olive oil reduces oxidative DNA damage in postmenopausal women (English)

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Lisa Giovannelli

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Francesco Visioli

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Calogero Saieva

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Giovanna Masala

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Domenico Palli

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Claudio Galli

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Simonetta Salvini

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Marco Ceroti

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Vanessa Pitozzi

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Piero Dolara

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author name string

Donatella Caruso

3

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Valentina Giovacchini

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Annalisa Romani

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Nadia Mulinacci

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Renzo Bortolomeazzi

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publication date

1 April 2006

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British Journal of Nutrition

18 January 2020

published in

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volume

95

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issue

4

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page(s)

742-751

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Protective effect of olive oil and its phenolic compounds against low density lipoprotein oxidation

18 January 2020

cites work

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Olive oil phenolics: effects on DNA oxidation and redox enzyme mRNA in prostate cells

21 January 2018

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Consumption of vegetables reduces genetic damage in humans: first results of a human intervention trial with carotenoid-rich foods

21 January 2018

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Serum carotenoids and oxidative DNA damage in human lymphocytes.

21 January 2018

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Relative validity and reproducibility of a food frequency dietary questionnaire for use in the Italian EPIC centres.

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Direct enzymic detection of endogenous oxidative base damage in human lymphocyte DNA.

21 January 2018

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Urinary excretion of olive oil phenols and their metabolites in humans.

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Plasma carotenoids as biomarkers of intake of fruits and vegetables: ecological-level correlations in the European Prospective Investigation into Cancer and Nutrition (EPIC).

21 January 2018

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Essential role for the peroxiredoxin Prdx1 in erythrocyte antioxidant defence and tumour suppression

21 January 2018

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Extra virgin olive oil phenols and markers of oxidation in Greek smokers: a randomized cross-over study

21 January 2018

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Effect of phenol-rich extra virgin olive oil on markers of oxidation in healthy volunteers

21 January 2018

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Dietary fat, olive oil intake and breast cancer risk

21 January 2018

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Antioxidant and other biological activities of olive mill waste waters.

21 January 2018

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Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation--a randomized controlled trial.

21 January 2018

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The role of antioxidants in the mediterranean diets: focus on cancer

21 January 2018

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Oxyradicals and DNA damage

21 January 2018

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Olive oil, other dietary fats, and the risk of breast cancer (Italy)

21 January 2018

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Olive oil phenolics are dose-dependently absorbed in humans

21 January 2018

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Hydroxytyrosol, as a component of olive mill waste water, is dose- dependently absorbed and increases the antioxidant capacity of rat plasma.

21 January 2018

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Effect of complex polyphenols and tannins from red wine on DNA oxidative damage of rat colon mucosa in vivo

21 January 2018

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Nutritional and lifestyle determinants of DNA oxidative damage: a study in a Mediterranean population

21 January 2018

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Adherence to a Mediterranean diet and survival in a Greek population

21 January 2018

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A simple technique for quantitation of low levels of DNA damage in individual cells

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The traditional diet of Greece and cancer

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Effect of ingestion of virgin olive oil on human low-density lipoprotein composition.

21 January 2018

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Loss of tyrosinase activity confers increased skin tumor susceptibility in mice

21 January 2018

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Food groups, oils and butter, and cancer of the oral cavity and pharynx

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21 January 2018

Identifiers

DOI

10.1079/BJN20051674

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