The Journal of Nutritional Biochemistry
Volume 21, Issue 4 , Pages 290-296, April 2010

Dietary extra-virgin olive oil rich in phenolic antioxidants and the aging process: long-term effects in the rat☆

  • Michela Jacomelli

      Affiliations

    • Department of Preclinical and Clinical Pharmacology, University of Florence, Italy
    • ,
  • Vanessa Pitozzi

      Affiliations

    • Department of Preclinical and Clinical Pharmacology, University of Florence, Italy
    • ,
  • Mohamed Zaid

      Affiliations

    • Department of Preclinical and Clinical Pharmacology, University of Florence, Italy
    • ,
  • Mar Larrosa

      Affiliations

    • Department of Preclinical and Clinical Pharmacology, University of Florence, Italy
    • ,
  • Giulia Tonini

      Affiliations

    • Biostatistics Unit, ISPO-Scientific Institute of Tuscany, Florence and University of Florence, Italy
    • ,
  • Andrea Martini

      Affiliations

    • Department of Animal Sciences, University of Florence, Italy
    • ,
  • Stefania Urbani

      Affiliations

    • Department of Food Sciences, University of Perugia, Italy
    • ,
  • Agnese Taticchi

      Affiliations

    • Department of Food Sciences, University of Perugia, Italy
    • ,
  • Maurizio Servili

      Affiliations

    • Department of Food Sciences, University of Perugia, Italy
    • ,
  • Piero Dolara

      Affiliations

    • Department of Preclinical and Clinical Pharmacology, University of Florence, Italy
    • ,
  • Lisa Giovannelli

      Affiliations

    • Department of Preclinical and Clinical Pharmacology, University of Florence, Italy
    • Corresponding Author InformationCorresponding author. Dipartimento di Farmacologia Preclinica e Clinica, Università di Firenze, 50139 Firenze, Italy. Tel.: +39 055 4271 322; fax: +39 055 4271 280.

Received 24 September 2008; received in revised form 22 December 2008; accepted 23 December 2008. published online 15 April 2009.

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☆ This work was financially supported by the MIUR project FISR entitled “Miglioramento delle proprietà sensoriali e nutrizionali di prodotti alimentari di origine vegetale relativi alla prima e alla seconda trasformazione”, by the Ministero della Università e della Ricerca Scientifica e Tecnologica, by the University of Florence, by the EU program FLAVO 2005-513960 and by the Network of Excellence in Nutrigenomics, NuGO. Mar Larrosa has a postdoctoral fellowship of the Spanish Ministry of Science and Innovation.

PII: S0955-2863(09)00007-2

doi:10.1016/j.jnutbio.2008.12.014

The Journal of Nutritional Biochemistry
Volume 21, Issue 4 , Pages 290-296, April 2010

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