Journal ArticleOPEN ACCESS

Characterization of Olive Oil Phenolic Extracts and Their Effects on the Aggregation of the Alzheimer’s Amyloid-β Peptide and Tau

  • Alaziqi B
  • Beckitt L
  • Townsend D
  • et al.
ACS Omega (2024)
DOI: 10.1021/acsomega.4c01281
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Abstract

The dietary consumption of extra virgin olive oil (EVOO) is believed to slow the progression of Alzheimer’s disease (AD) symptoms. Its protective mechanisms are unclear, but specific EVOO phenolic ...

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APA

Alaziqi, B., Beckitt, L., Townsend, D. J., Morgan, J., Price, R., Maerivoet, A., … Middleton, D. A. (2024). Characterization of Olive Oil Phenolic Extracts and Their Effects on the Aggregation of the Alzheimer’s Amyloid-β Peptide and Tau. ACS Omega. https://doi.org/10.1021/acsomega.4c01281

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