Research Article

Effects of olive oil polyphenols on erythrocyte oxidative damage

  1. Fátima Paiva-Martins2,
  2. João Fernandes2,
  3. Susana Rocha3,4,
  4. Henrique Nascimento3,4,
  5. Rui Vitorino5,
  6. Francisco Amado5,
  7. Fernanda Borges6,
  8. Luís Belo3,4,
  9. Alice Santos-Silva3,4

Article first published online: 2 APR 2009

DOI: 10.1002/mnfr.200800276

Issue

Molecular Nutrition & Food Research

Molecular Nutrition & Food Research

Special Issue: Arsenic

Volume 53, Issue 5, pages 609–616, May 2009

Additional Information

How to Cite

Paiva-Martins, F., Fernandes, J., Rocha, S., Nascimento, H., Vitorino, R., Amado, F., Borges, F., Belo, L. and Santos-Silva, A. (2009), Effects of olive oil polyphenols on erythrocyte oxidative damage. Mol. Nutr. Food Res., 53: 609–616. doi: 10.1002/mnfr.200800276

Author Information

  1. 2

    Departamento de Química, Faculdade de Ciências, Universidade do Porto, Porto, Portugal. Fax: +351-22-6082959

  2. 3

    Serviço de Bioquímica, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal

  3. 4

    Instituto de Biologia Molecular e Celular (IBMC), Universidade do Porto, Porto, Portugal

  4. 5

    Departamento de Química, Universidade de Aveiro, Aveiro, Portugal

  5. 6

    UQFM, Serviço de Química Orgânica, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal

Publication History

  1. Issue published online: 7 MAY 2009
  2. Article first published online: 2 APR 2009
  3. Manuscript Accepted: 15 SEP 2008
  4. Manuscript Revised: 22 AUG 2008
  5. Manuscript Received: 3 JUL 2008

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