Olive Oil and Red Wine Antioxidant Polyphenols Inhibit Endothelial Activation: Antiatherogenic Properties of Mediterranean Diet Phytochemicals

By M. Carluccio, L. Siculella, Ma Ancora, M. Massaro, E. Scoditti, C. Storelli, F. Visioli, A. Distante, R. de Caterina. Arteriosclerosis, Thrombosis and Vascular Biology, 2003

666 citations recorded by the source corpus.

Subfields: Geriatrics and Gerontology, Organic Chemistry, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/9e8a031a7836e40df34bdaca4ec039271e802695

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Citations in the corpus

• Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade. (2007, neutral): “…those of vitamin E, on lipid and DNA oxidation [74-77]; 2) prevent endothelial dysfunction by decreasing the expression of cell adhesion molecules [78], increasing nitric oxide (NO) production and inducible NO synthesis [79] and quenching vascular endothelium intracellular free radicals [80]; 3)…”
• The Immunomodulatory and Anti-Inflammatory Role of Polyphenols (2018, background): “Hydroxytyrosol, and resveratrol inhibit NFκ B activation, and the expression of VCAM-1 in LPS-stimulated human umbilical vein endothelial cells [92].”