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The perceptual and anti-Inflammatory effects of oleocanthal, an olive oil phenolic

Parkinson, Lisa 2015, The perceptual and anti-Inflammatory effects of oleocanthal, an olive oil phenolic, PhD thesis, School of Exercise and Nutrition Sciences, Deakin Univeristy.

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Title The perceptual and anti-Inflammatory effects of oleocanthal, an olive oil phenolic
Author Parkinson, Lisa
Institution Deakin Univeristy
School School of Exercise and Nutrition Sciences
Faculty Faculty of Health
Degree type Research doctorate
Degree name PhD
Thesis advisor Keast, RussellORCID iD for Keast, Russell orcid.org/0000-0003-2147-7687
Russell, AaronORCID iD for Russell, Aaron orcid.org/0000-0002-7323-9501
Date submitted 2015-04
Keyword(s) oleocanthal
virgin olive oil phenolic
oropharanx
non steroidal anti-inflammatory drugs (NSAID)
muscle growth processes
inflammation
Summary  Oleocanthal a virgin olive oil phenolic produces varying intensities of irritation in the oropharanx in individuals and is also a naturally occuring NSAID effective in reducing inflammatory markers and increasing protein synthesis in skeletal muscle cells. There may be a link between the variation in throat sensitivity to oleocanthal and its effects on muscle growth processes and inflammation.
Language eng
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
Socio Economic Objective 920411 Nutrition
Description of original xvii, 117 pages : illustrations, tables, graphs
Copyright notice ┬ęThe Author. All Rights Reserved
Free to Read? Yes
Persistent URL http://hdl.handle.net/10536/DRO/DU:30079109

Document type: Thesis
Collections: Higher degree theses (full text)
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Created: Sun, 25 Oct 2015, 17:03:03 EST by Kate Percival

Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.