Oral Bioavailability and Metabolism of Hydroxytyrosol from Food Supplements
Oral Bioavailability and Metabolism of Hydroxytyrosol from Food Supplements
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Publisher
Switzerland: MDPI AG
Journal title
Language
English
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Publisher
Switzerland: MDPI AG
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Scope and Contents
Contents
Table olives and olive oils are the main dietary sources of hydroxytyrosol (HT), a natural antioxidant compound that has emerged as a potential aid in protection against cardiovascular risk. Bioavailability studies with olive oils showed that HT is bioavailable from its free form and from conjugated forms such as oleuropein and its aglycone. Still,...
Alternative Titles
Full title
Oral Bioavailability and Metabolism of Hydroxytyrosol from Food Supplements
Authors, Artists and Contributors
Author / Creator
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Record Identifier
TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_9866489
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_9866489
Other Identifiers
ISSN
2072-6643
E-ISSN
2072-6643
DOI
10.3390/nu15020325
