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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |