Month: March 2018

Nutritional implications of olives and sugar: attenuation of post-prandial glucose spikes in healthy volunteers by inhibition of sucrose hydrolysis and glucose transport by oleuropein

Entry #: 45 Date: 27 March 2018 Section: Phenolic compounds Topic: Olives and diabetes risk Type: Human volunteer trial Download PDF OliveNetTM Journal Club Expert review of literature related to olives and olive oil D. Elizabeth McCord, Nancy B. Ray and Tom C. Karagiannis Title Nutritional implications of olives and sugar: attenuation of post-prandial glucose… Read more »

Protective effect of hydroxytyrosol against oxidative stress mediated by arsenic-induced neurotoxicity in rats

Entry #: 44 Date: 26 March 2018 Section: Phenolic compounds Topic: Hydroxytyrosol and neurotoxicity Type: In vivo model Download PDF OliveNetTM Journal Club Expert review of literature related to olives and olive oil D. Elizabeth McCord, Nancy B. Ray and Tom C. Karagiannis Title Protective effect of hydroxytyrosol against oxidative stress mediated by arsenic-induced neurotoxicity… Read more »

In vivo striatal measurement of hydroxytyrosol, and its metabolite (homovanillic alcokol), compared with its derivative nitrohydroxytyrosol

Entry #: 43 Date: 25 March 2018 Section: Phenolic compounds Topic: Hydroxytyrosol and derivative uptake in brain Type: In vivo model Download PDF OliveNetTM Journal Club Expert review of literature related to olives and olive oil D. Elizabeth McCord, Nancy B. Ray and Tom C. Karagiannis Title In vivo striatal measurement of hydroxytyrosol, and its… Read more »

Association of dietary patterns with five-year degree and progression of coronary artery calcification in the Heinz Nixdorf recall study

Entry #: 41 Date: 13 March 2018 Section: Mediterranean diet Topic: Diet and coronary artery calcification Type: Human trial Download PDF OliveNetTM Journal Club Expert review of literature related to olives and olive oil D. Elizabeth McCord, Nancy B. Ray and Tom C. Karagiannis Title Association of dietary patterns with five-year degree and progression of… Read more »