티로솔 (Korean Wikipedia)

Analysis of information sources in references of the Wikipedia article "티로솔" in Korean language version.

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Lucas, Ricardo; Comelles, Francisco; AlcáNtara, David; Maldonado, Olivia S.; Curcuroze, Melanie; Parra, Jose L.; Morales, Juan C. (2010). “Surface-Active Properties of Lipophilic Antioxidants Tyrosol and Hydroxytyrosol Fatty Acid Esters: A Potential Explanation for the Nonlinear Hypothesis of the Antioxidant Activity in Oil-in-Water Emulsions”. 《Journal of Agricultural and Food Chemistry》 58 (13): 8021–8026. doi:10.1021/jf1009928. PMID 20524658.
Giovannini C, Straface E, Modesti D, Coni E, Cantafora A, De Vincenzi M, Malorni W, Masella R (1999). “Tyrosol, the major olive oil biophenol, protects against oxidized-LDL-induced injury in Caco-2 cells”. 《J. Nutr.》 129 (7): 1269–1277. doi:10.1093/jn/129.7.1269. PMID 10395586.
Miró-Casas E, Covas M, Fitó M, Farré-Albadalejo M, Marrugat J, de la Torre R (2003). “Tyrosol and hydroxytyrosol are absorbed from moderate and sustained doses of virgin olive oil in humans”. 《European Journal of Clinical Nutrition》 57 (1): 186–190. doi:10.1038/sj.ejcn.1601532. PMID 12548315.
Samuel SM, Thirunavukkarasu M, Penumathsa SV, Paul D, Maulik N (2008). “Akt/FOXO3a/SIRT1-Mediated Cardioprotection by n-Tyrosol against Ischemic Stress in Rat in Vivo Model of Myocardial Infarction: Switching Gears toward Survival and Longevity.”. 《Journal of Agricultural and Food Chemistry》 56 (20): 9692–8. doi:10.1021/jf802050h. PMC 2648870. PMID 18826227.

Lucas, Ricardo; Comelles, Francisco; AlcáNtara, David; Maldonado, Olivia S.; Curcuroze, Melanie; Parra, Jose L.; Morales, Juan C. (2010). “Surface-Active Properties of Lipophilic Antioxidants Tyrosol and Hydroxytyrosol Fatty Acid Esters: A Potential Explanation for the Nonlinear Hypothesis of the Antioxidant Activity in Oil-in-Water Emulsions”. 《Journal of Agricultural and Food Chemistry》 58 (13): 8021–8026. doi:10.1021/jf1009928. PMID 20524658.
Giovannini C, Straface E, Modesti D, Coni E, Cantafora A, De Vincenzi M, Malorni W, Masella R (1999). “Tyrosol, the major olive oil biophenol, protects against oxidized-LDL-induced injury in Caco-2 cells”. 《J. Nutr.》 129 (7): 1269–1277. doi:10.1093/jn/129.7.1269. PMID 10395586.
Miró-Casas E, Covas M, Fitó M, Farré-Albadalejo M, Marrugat J, de la Torre R (2003). “Tyrosol and hydroxytyrosol are absorbed from moderate and sustained doses of virgin olive oil in humans”. 《European Journal of Clinical Nutrition》 57 (1): 186–190. doi:10.1038/sj.ejcn.1601532. PMID 12548315.
Samuel SM, Thirunavukkarasu M, Penumathsa SV, Paul D, Maulik N (2008). “Akt/FOXO3a/SIRT1-Mediated Cardioprotection by n-Tyrosol against Ischemic Stress in Rat in Vivo Model of Myocardial Infarction: Switching Gears toward Survival and Longevity.”. 《Journal of Agricultural and Food Chemistry》 56 (20): 9692–8. doi:10.1021/jf802050h. PMC 2648870. PMID 18826227.