Hydroxytyrosol Inhibits Protein Oligomerization and Amyloid Aggregation in Human Insulin

Hydroxytyrosol (HT), one of the main phenolic components of olive oil, has attracted considerable interest for its biological properties, including a remarkable antioxidant and anti-inflammatory power and, recently, for its ability to interfere with the amyloid aggregation underlying several human d...

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Detalles Bibliográficos
Autores principales: Sirangelo, Ivana, Borriello, Margherita, Vilasi, Silvia, Iannuzzi, Clara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7370040/
https://www.ncbi.nlm.nih.gov/pubmed/32629793
http://dx.doi.org/10.3390/ijms21134636

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7370040/
https://www.ncbi.nlm.nih.gov/pubmed/32629793
http://dx.doi.org/10.3390/ijms21134636

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