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Antioxidant effect of hydroxytyrosol, a polyphenol from olive oil: scavenging of hydrogen peroxide but not superoxide anion produced by human neutrophils

InflammationFood ChemistryBiochemistryAntioxidant EffectMedicineLipid PeroxidationHuman NeutrophilsReactive Oxygen SpecieOlive OilPharmacologyRedox BiologyPolyphenolicsOxidative Stress