Green tea polyphenolic antioxidants oxidize hydrogen sulfide to thiosulfate and polysulfides: A possible new mechanism underpinning their biological action

Matcha and green tea catechins such as (−)-epicatechin (EC), (−)-epigallocatechin (EGC) and (−)-epigallocatechin gallate (EGCG) have long been studied for their antioxidant and health-promoting effects. Using specific fluorophores for H(2)S (AzMC) and polysulfides (SSP4) as well as IC-MS and UPLC-MS...

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Detalles Bibliográficos
Publicado en:Redox Biol
Autores principales: Olson, Kenneth R., Briggs, Austin, Devireddy, Monesh, Iovino, Nicholas A., Skora, Nicole C., Whelan, Jenna, Villa, Brian P., Yuan, Xiaotong, Mannam, Varun, Howard, Scott, Gao, Yan, Minnion, Magdalena, Feelisch, Martin
Formato: Artigo
Lenguaje:Inglês
Publicado: Elsevier 2020
Materias:
Research Paper
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC7527747/
https://ncbi.nlm.nih.gov/pubmed/33002760
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.redox.2020.101731
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