Hydroxytyrosol (German Wikipedia)

Analysis of information sources in references of the Wikipedia article "Hydroxytyrosol" in German language version.

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  • A. N. Li, S. Li, Y. J. Zhang, X. R. Xu, Y. M. Chen, H. B. Li: Resources and biological activities of natural polyphenols. In: Nutrients. Band 6, Nummer 12, Dezember 2014, S. 6020–6047, doi:10.3390/nu6126020, PMID 25533011, PMC 4277013 (freier Volltext) (Review).
  • H. K. Obied, M. S. Allen, D. R. Bedgood, P. D. Prenzler, K. Robards, R. Stockmann: Bioactivity and analysis of biophenols recovered from olive mill waste. In: Journal of Agricultural and Food Chemistry. Band 53, Nummer 4, 2005, S. 823–837, doi:10.1021/jf048569x, PMID 15712986 (Review).
  • A. Tafesh, N. Najami, J. Jadoun, F. Halahlih, H. Riepl, H. Azaizeh: Synergistic antibacterial effects of polyphenolic compounds from olive mill wastewater. In: Evidence-based complementary and alternative medicine : eCAM. Band 2011, 2011, S. 431021, doi:10.1155/2011/431021, PMID 21647315, PMC 3106970 (freier Volltext).
  • M. Vaher, S. Ehala, M. Kaljurand: On-column capillary electrophoretic monitoring of rapid reaction kinetics for determination of the antioxidative potential of various bioactive phenols. In: Electrophoresis. Band 26, Nummer 4–5, 2005, S. 990–1000, doi:10.1002/elps.200410086, PMID 15714541.
  • M. Piroddi, A. Albini, R. Fabiani, L. Giovannelli, C. Luceri, F. Natella, P. Rosignoli, T. Rossi, A. Taticchi, M. Servili, F. Galli: Nutrigenomics of extra-virgin olive oil: A review. In: BioFactors. Band 43, Nummer 1, Januar 2017, S. 17–41, doi:10.1002/biof.1318, PMID 27580701 (Review).
  • Barbara Bassani, Teresa Rossi u. a.: Potential chemopreventive activities of a polyphenol rich purified extract from olive mill wastewater on colon cancer cells. In: Journal of Functional Foods. 27, 2016, S. 236, doi:10.1016/j.jff.2016.09.009.
  • L. Goya, R. Mateos, L. Bravo: Effect of the olive oil phenol hydroxytyrosol on human hepatoma HepG2 cells. Protection against oxidative stress induced by tert-butylhydroperoxide. In: European Journal of Nutrition. Band 46, Nummer 2, 2007, S. 70–78, doi:10.1007/s00394-006-0633-8, PMID 17200875.
  • V. Lavelli, G. Fregapane, M. D. Salvador: Effect of storage on secoiridoid and tocopherol contents and antioxidant activity of monovarietal extra virgin olive oils. In: Journal of Agricultural and Food Chemistry. Band 54, Nummer 8, 2006, S. 3002–3007, doi:10.1021/jf052918l, PMID 16608222.
  • C. L. Léger, M. A. Carbonneau, F. Michel, E. Mas, L. Monnier, J. P. Cristol, B. Descomps: A thromboxane effect of a hydroxytyrosol-rich olive oil wastewater extract in patients with uncomplicated type I diabetes. In: European Journal of Clinical Nutrition. Band 59, Nummer 5, 2005, S. 727–730, doi:10.1038/sj.ejcn.1602133, PMID 15798774.
  • M. González-Santiago, E. Martín-Bautista, J. J. Carrero, J. Fonollá, L. Baró, M. V. Bartolomé, P. Gil-Loyzaga, E. López-Huertas: One-month administration of hydroxytyrosol, a phenolic antioxidant present in olive oil, to hyperlipemic rabbits improves blood lipid profile, antioxidant status and reduces atherosclerosis development. In: Atherosclerosis. Band 188, Nummer 1, 2006, S. 35–42, doi:10.1016/j.atherosclerosis.2005.10.022, PMID 16300770.
  • Sebastian Schaffer, Maciej Podstawa, Francesco Visioli, Paola Bogani, Walter E. Müller, Gunter P. Eckert: Hydroxytyrosol-Rich Olive Mill Wastewater Extract Protects Brain Cells in Vitro and ex Vivo. In: Journal of Agricultural and Food Chemistry. 55, 2007, S. 5043, doi:10.1021/jf0703710.
  • S. J. Rietjens, A. Bast, J. de Vente, G. R. Haenen: The olive oil antioxidant hydroxytyrosol efficiently protects against the oxidative stress-induced impairment of the NObullet response of isolated rat aorta. In: American Journal of Physiology. Heart and Circulatory Physiology. Band 292, Nummer 4, 2007, S. H1931–H1936, doi:10.1152/ajpheart.00755.2006, PMID 17172277.
  • S. Cicerale, L. Lucas, R. Keast: Biological activities of phenolic compounds present in virgin olive oil. In: International journal of molecular sciences. Band 11, Nummer 2, Februar 2010, S. 458–479, doi:10.3390/ijms11020458, PMID 20386648, PMC 2852848 (freier Volltext) (Review).
  • M. I. Covas, R. de la Torre, M. Fitó: Virgin olive oil: a key food for cardiovascular risk protection. In: The British Journal of Nutrition. Band 113 Suppl. 2, 2015, S. S19–S28, doi:10.1017/S0007114515000136, PMID 26148918 (Review).

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  • A. N. Li, S. Li, Y. J. Zhang, X. R. Xu, Y. M. Chen, H. B. Li: Resources and biological activities of natural polyphenols. In: Nutrients. Band 6, Nummer 12, Dezember 2014, S. 6020–6047, doi:10.3390/nu6126020, PMID 25533011, PMC 4277013 (freier Volltext) (Review).
  • H. K. Obied, M. S. Allen, D. R. Bedgood, P. D. Prenzler, K. Robards, R. Stockmann: Bioactivity and analysis of biophenols recovered from olive mill waste. In: Journal of Agricultural and Food Chemistry. Band 53, Nummer 4, 2005, S. 823–837, doi:10.1021/jf048569x, PMID 15712986 (Review).
  • R. Capasso, A. Evidente, L. Schivo, G. Orru, M. A. Marcialis, G. Cristinzio: Antibacterial polyphenols from olive oil mill waste waters. In: The Journal of Applied Bacteriology. Band 79, Nummer 4, 1995, S. 393–398, PMID 7592132.
  • A. Tafesh, N. Najami, J. Jadoun, F. Halahlih, H. Riepl, H. Azaizeh: Synergistic antibacterial effects of polyphenolic compounds from olive mill wastewater. In: Evidence-based complementary and alternative medicine : eCAM. Band 2011, 2011, S. 431021, doi:10.1155/2011/431021, PMID 21647315, PMC 3106970 (freier Volltext).
  • M. Vaher, S. Ehala, M. Kaljurand: On-column capillary electrophoretic monitoring of rapid reaction kinetics for determination of the antioxidative potential of various bioactive phenols. In: Electrophoresis. Band 26, Nummer 4–5, 2005, S. 990–1000, doi:10.1002/elps.200410086, PMID 15714541.
  • M. Piroddi, A. Albini, R. Fabiani, L. Giovannelli, C. Luceri, F. Natella, P. Rosignoli, T. Rossi, A. Taticchi, M. Servili, F. Galli: Nutrigenomics of extra-virgin olive oil: A review. In: BioFactors. Band 43, Nummer 1, Januar 2017, S. 17–41, doi:10.1002/biof.1318, PMID 27580701 (Review).
  • C. Manna, S. D’Angelo, V. Migliardi, E. Loffredi, O. Mazzoni, P. Morrica, P. Galletti, V. Zappia: Protective effect of the phenolic fraction from virgin olive oils against oxidative stress in human cells. In: Journal of Agricultural and Food Chemistry. Band 50, Nummer 22, Oktober 2002, S. 6521–6526, PMID 12381144.
  • L. Goya, R. Mateos, L. Bravo: Effect of the olive oil phenol hydroxytyrosol on human hepatoma HepG2 cells. Protection against oxidative stress induced by tert-butylhydroperoxide. In: European Journal of Nutrition. Band 46, Nummer 2, 2007, S. 70–78, doi:10.1007/s00394-006-0633-8, PMID 17200875.
  • C. Manna, P. Galletti, V. Cucciolla, G. Montedoro, V. Zappia: Olive oil hydroxytyrosol protects human erythrocytes against oxidative damages. In: The Journal of Nutritional Biochemistry. Band 10, Nummer 3, 1999, S. 159–165, PMID 15539284.
  • V. Lavelli, G. Fregapane, M. D. Salvador: Effect of storage on secoiridoid and tocopherol contents and antioxidant activity of monovarietal extra virgin olive oils. In: Journal of Agricultural and Food Chemistry. Band 54, Nummer 8, 2006, S. 3002–3007, doi:10.1021/jf052918l, PMID 16608222.
  • R. Priora, D. Summa, S. Frosali, A. Margaritis, D. Di Giuseppe, C. Lapucci, F. Ieri, F. M. Pulcinelli, A. Romani, F. Franconi, P. Di Simplicio: Administration of minor polar compound-enriched extra virgin olive oil decreases platelet aggregation and the plasma concentration of reduced homocysteine in rats. In: The Journal of nutrition. Band 138, Nummer 1, Januar 2008, S. 36–41, PMID 18156401.
  • C. L. Léger, M. A. Carbonneau, F. Michel, E. Mas, L. Monnier, J. P. Cristol, B. Descomps: A thromboxane effect of a hydroxytyrosol-rich olive oil wastewater extract in patients with uncomplicated type I diabetes. In: European Journal of Clinical Nutrition. Band 59, Nummer 5, 2005, S. 727–730, doi:10.1038/sj.ejcn.1602133, PMID 15798774.
  • M. González-Santiago, E. Martín-Bautista, J. J. Carrero, J. Fonollá, L. Baró, M. V. Bartolomé, P. Gil-Loyzaga, E. López-Huertas: One-month administration of hydroxytyrosol, a phenolic antioxidant present in olive oil, to hyperlipemic rabbits improves blood lipid profile, antioxidant status and reduces atherosclerosis development. In: Atherosclerosis. Band 188, Nummer 1, 2006, S. 35–42, doi:10.1016/j.atherosclerosis.2005.10.022, PMID 16300770.
  • F. Visioli, G. Bellomo, G. Montedoro, C. Galli: Low density lipoprotein oxidation is inhibited in vitro by olive oil constituents. In: Atherosclerosis. Band 117, Nummer 1, 1995, S. 25–32, PMID 8546752.
  • S. J. Rietjens, A. Bast, J. de Vente, G. R. Haenen: The olive oil antioxidant hydroxytyrosol efficiently protects against the oxidative stress-induced impairment of the NObullet response of isolated rat aorta. In: American Journal of Physiology. Heart and Circulatory Physiology. Band 292, Nummer 4, 2007, S. H1931–H1936, doi:10.1152/ajpheart.00755.2006, PMID 17172277.
  • S. Cicerale, L. Lucas, R. Keast: Biological activities of phenolic compounds present in virgin olive oil. In: International journal of molecular sciences. Band 11, Nummer 2, Februar 2010, S. 458–479, doi:10.3390/ijms11020458, PMID 20386648, PMC 2852848 (freier Volltext) (Review).
  • M. I. Covas, R. de la Torre, M. Fitó: Virgin olive oil: a key food for cardiovascular risk protection. In: The British Journal of Nutrition. Band 113 Suppl. 2, 2015, S. S19–S28, doi:10.1017/S0007114515000136, PMID 26148918 (Review).

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