Polyphenol fraction of extra virgin olive oil protects against endothelial dysfunction induced by high glucose and free fatty acids through modulation of nitric oxide and endotheli...

por Storniolo, Carolina Emilia, Roselló-Catafau, Joan, Pintó, Xavier, Mitjavila, María Teresa, Moreno, Juan José
Publicado 2014

Bioactive Compounds of Cooked Tomato Sauce Modulate Oxidative Stress and Arachidonic Acid Cascade Induced by Oxidized LDL in Macrophage Cultures

por Storniolo, Carolina E., Sacanella, Ignasi, Mitjavila, María T., Lamuela-Raventos, Rosa M., Moreno, Juan J.
Publicado 2019