Novel mechanisms of natural antioxidant compounds in biological systems: involvement of glutathione and glutathione-related enzymes

Polyphenols are wide variety of compounds that occur in fruits and vegetables, wine, tea, extra virgin olive oil, chocolate and other cocoa products. Several polyphenols have been demonstrated to have clear antioxidant properties in vitro, and many of their biological actions have been attributed to...

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Veröffentlicht in:	The Journal of nutritional biochemistry 2005-10, Vol.16 (10), p.577-586
Hauptverfasser:	Masella, Roberta, Di Benedetto, Roberta, Varì, Rosaria, Filesi, Carmela, Giovannini, Claudio
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant activity Antioxidants ARE biochemical pathways Biological and medical sciences cocoa products Diet enzyme activity Enzymes - metabolism Feeding. Feeding behavior Flavonoids free radicals fruits (food) Fundamental and applied biological sciences. Psychology Glutamate-Cysteine Ligase Glutathione Glutathione Peroxidase Glutathione Transferase in vitro studies literature reviews metabolic detoxification Nrf2 nutritional intervention olive oil Oxidation-Reduction oxidative stress Phenols phytochemicals plant pigments Plants - chemistry Polyphenols reactive oxygen species tea vegetables Vegetables - chemistry Vertebrates: anatomy and physiology, studies on body, several organs or systems wines
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