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 ,Revised 22 December 2008 ,Accepted 23 December 2008.

To access this article, please choose from the options below

Login to an existing account or Register a new account.

  • Purchase this article for 31.50 USD (You must login/register to purchase this article)

    Online access for 24 hours. The PDF version can be downloaded as your permanent record.

  • Subscribe to this title

    Get unlimited online access to this article and all other articles in this title 24/7 for one year.

  • Claim access now

    For current subscribers with Society Membership or Account Number.

  • Visit SciVerse ScienceDirect to see if you have access via your institution.

☆ 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

Article Tools

* Image Usage & Resolution