William E. Hull

TL;DR: It is demonstrated that the antioxidant phenolic compounds present in olive oil are potent inhibitors of free radical generation by the faecal matrix, indicating that the study of the inter-relation between reactive oxygen species and dietary antioxidants is an area of great promise for elucidating mechanisms of colorectal carcinogenesis and possible future chemopreventive strategies.

TL;DR: It could be demonstrated that the PET-imaging property of a urea-based PSMA inhibitor could significantly be improved with HBED-CC.

TL;DR: Evidence is presented that it is the unique profile of the phenolic fraction, along with high intakes of squalene and the monounsaturated fatty acid, oleic acid, which confer its health-promoting properties.

TL;DR: The aim of this study was to evaluate the phenolic antioxidant and squalene content in a range of olive and seed oils, and both the nature and source of olive oil consumed should be differentiated in ascertaining cancer risk.

TL;DR: Mangiferin, detected at high concentrations in young leaves, in bark, and in old leaves (Itamaraka = 94 g/kg), shows an exceptionally strong antioxidant capacity.