Biological effects of hydroxytyrosol, a polyphenol from olive oil endowed with antioxidant activity

Manna, C., Della Ragione, F., Cucciolla, V., Borriello, A., D’Angelo, S., Galletti, P., & Zappia, V. (2000). Biological effects of hydroxytyrosol, a polyphenol from olive oil endowed with antioxidant activity. In Advances in Experimental Medicine and Biology (Vol. 472, pp. 115–130). https://doi.org/10.1007/978-1-4757-3230-6_11