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Protective effects of olive oil phenolics and gallic acid on hydrogen peroxide-induced apoptosis

dc.contributor.authorErol-Dayi, Ozlem
dc.contributor.authorArda, Nazli
dc.contributor.authorErdem, Gunhan
dc.date.accessioned2021-03-06T07:40:53Z
dc.date.available2021-03-06T07:40:53Z
dc.date.issued2012
dc.identifier.citationErol-Dayi O., Arda N., Erdem G., "Protective effects of olive oil phenolics and gallic acid on hydrogen peroxide-induced apoptosis", EUROPEAN JOURNAL OF NUTRITION, cilt.51, ss.955-960, 2012
dc.identifier.issn1436-6207
dc.identifier.otherav_dd683692-e865-4738-b2a0-3858406a280b
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/145877
dc.identifier.urihttps://doi.org/10.1007/s00394-011-0273-5
dc.description.abstractOlive oil contains several phenolic compounds possessing antioxidant activity. The aim of this study was to investigate the protective effects of olive oil phenolic extract (OOPE) and one of its constituents, gallic acid (GA) against H2O2-induced oxidative stress and apoptotic cell death in HeLa cells, a model for human epithelial cells.
dc.language.isoeng
dc.subjectZiraat
dc.subjectTarımsal Bilimler
dc.subjectBeslenme ve Dietetik
dc.subjectSağlık Bilimleri
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarım Bilimleri
dc.subjectBESLENME VE DİYETETİK
dc.titleProtective effects of olive oil phenolics and gallic acid on hydrogen peroxide-induced apoptosis
dc.typeMakale
dc.relation.journalEUROPEAN JOURNAL OF NUTRITION
dc.contributor.departmentÇanakkale Onsekiz Mart Üniversitesi , ,
dc.identifier.volume51
dc.identifier.issue8
dc.identifier.startpage955
dc.identifier.endpage960
dc.contributor.firstauthorID207080


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