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1999•The Journal of Nutritional BiochemistryRequires access

Olive oil hydroxytyrosol protects human erythrocytes against oxidative damages

Caterina Manna, Patrizia Galletti, Valeria Cucciolla, Gianfrancesco Montedoro, Vincenzo Zappia

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Key concepts: Hydroxytyrosol, Damages, Oxidative phosphorylation, Oxidative damage, Olive oil, Chemistry, Oxidative stress, Biochemistry

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