Olive oil and its phenolic constituent tyrosol attenuates dioxin-induced toxicity in peripheral blood mononuclear cells via an antioxidant-dependent mechanism

Ilavarasi KalaiselvanDepartment of Biotechnology, Alagappa University, Karaikudi630 004, Tamil Nadu, IndiaView further author information

Sheeja Malar DicsonDepartment of Biotechnology, Alagappa University, Karaikudi630 004, Tamil Nadu, IndiaView further author information

Pandima Devi KasiDepartment of Biotechnology, Alagappa University, Karaikudi630 004, Tamil Nadu, IndiaCorrespondence[email protected]
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References

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Olive oil and its phenolic constituent tyrosol attenuates dioxin-induced toxicity in peripheral blood mononuclear cells via an antioxidant-dependent mechanism

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Olive oil and its phenolic constituent tyrosol attenuates dioxin-induced toxicity in peripheral blood mononuclear cells via an antioxidant-dependent mechanism

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