articleTop 1% cited
The antioxidant/anticancer potential of phenolic compounds isolated from olive oil
European Journal of Cancer · 2000 · Vol. 36(10) · pp. 1235–1247
Robert W. Owen✉(German Cancer Research Center)Attilio GiacosaWilliam E. Hull(German Cancer Research Center)Roswitha Haubner(German Cancer Research Center)B. Spiegelhalder(German Cancer Research Center)Helmut Bartsch(German Cancer Research Center)
Edible Oils Quality and AnalysisPhytochemicals and Antioxidant ActivitiesFree Radicals and AntioxidantsReactive oxygen speciesPinoresinolChemistryHydroxytyrosolTyrosolPhenolsAntioxidantBiochemistryOxidative stressPolyphenol
MeSH terms
Olive OilAntioxidantsBreast NeoplasmsChromatography, High Pressure LiquidDietFemaleHumansMagnetic Resonance SpectroscopyPhenolsPlant OilsMass SpectrometryColorectal NeoplasmsReactive Oxygen Species
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References
Dietary polyunsaturated fatty acids and cancers of the breast and colorectum: emerging evidence for their role as risk modifiers
Carcinogenesis · 1999 · 479 citations
Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene
Food and Chemical Toxicology · 2000 · 572 citations
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