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Lesage-Meessen, L., Navarro, D., Maunier, S., Sigoillot, J.C., et al. (2001) Simple Phenolic Content in Olive Oil Residues as a Function of Extraction Systems. Food Chemistry, 75, 501-507.
http://dx.doi.org/10.1016/S0308-8146(01)00227-8

has been cited by the following article:

• TITLE: Antioxidant Effects of Alperujo Extract (Arbequina and Frantoio Varieties) on MIN6 β-Cells Subjected to Stress with Glucose or H2O2

  AUTHORS: César González, Mónica Andrews, Elba Leiva, Cristina Quispe, Miguel Arredondo

  KEYWORDS: Alperujo, Oxidative Stress, Apoptosis, Glucose, β-Cells

  JOURNAL NAME: Food and Nutrition Sciences, Vol.5 No.13, July 29, 2014

  ABSTRACT: Alperujo, an antioxidant-rich by-product of olive oil extraction, could protect β-cells against oxidative damage. Our goal was to study the antioxidant effects of an alperujo extract (AE) on MIN6 β-cells challenged with glucose or hydrogen peroxide. MIN6 β-cells were challenged with glucose (100 mM) or H2O2 (0.15 mM), with or without AE (20 μM phenol). Reactive oxygen species, intracellular iron (Fe), insulin, glucose uptake, and mRNA gene expression of Uncoupling Protein-2 (UCP-2), Thioredoxin (TRDX), p47phox, and the ratio Bax/Bcl-2 were measured. ROS increased when the stressors were incubated with AE (p β-cells with AE tended to protect them against apoptosis, thereby enhancing insulin secretion.