Dietary virgin olive oil reduces oxidative stress and cellular damage in rat brain slices subjected to hypoxia-reoxygenation (Q80751892)

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3 January 2020

title

Dietary virgin olive oil reduces oxidative stress and cellular damage in rat brain slices subjected to hypoxia-reoxygenation (English)

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3 January 2020

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Jose Antonio Gonzalez-Correa

1

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3 January 2020

Jose Pedro De La Cruz

7

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3 January 2020

4

A Guerrero

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3 January 2020

author name string

J Muñoz-Marín

2

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3 January 2020

M M Arrebola

3

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3 January 2020

F Narbona

5

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3 January 2020

J A López-Villodres

6

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publication date

7 August 2007

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3 January 2020

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17680291%20AND%20SRC:MED&resulttype=core&format=json

3 January 2020

volume

42

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issue

10

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3 January 2020

page(s)

921-929

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https://scigraph.springernature.com/pub.10.1007/s11745-007-3097-6

3 January 2020

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