Výsledky vyhledávání - "Prdx3/Prx3, peroxiredoxin 3"

Formation of electrophilic oxidation products from mitochondrial cardiolipin in vitro and in vivo in the context of apoptosis and atherosclerosis

Autor: Jianhong Lu, Huiyong Yin, Huiqin Zhong, Lin Xia, Mingjiang Zhu

Publikováno v: Redox Biology
Redox Biology, Vol 2, Iss C, Pp 878-883 (2014)

Emerging evidence indicates that mitochondrial cardiolipins (CL) are prone to free radical oxidation and this process appears to be intimately associated with multiple biological functions of mitochondria. Our previous work demonstrated that a signif

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5bf7b36ccc46c03c367517d74d6a839d
https://pubmed.ncbi.nlm.nih.gov/25061570

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Akademický článek

Formation of electrophilic oxidation products from mitochondrial cardiolipin in vitro and in vivo in the context of apoptosis and atherosclerosis.

Autor: Zhong H; Key Laboratory of Food Safety Research, Institute for Nutritional Sciences (INS), Shanghai Institutes for Biological Sciences (SIBS), Chinese Academy of Sciences (CAS), Shanghai, China ; University of the Chinese Academy of Sciences, CAS, Beijing, China ; Key Laboratory of Food Safety Risk Assessment, Ministry of Health, Beijing, China., Lu J; Key Laboratory of Food Safety Research, Institute for Nutritional Sciences (INS), Shanghai Institutes for Biological Sciences (SIBS), Chinese Academy of Sciences (CAS), Shanghai, China ; University of the Chinese Academy of Sciences, CAS, Beijing, China ; Key Laboratory of Food Safety Risk Assessment, Ministry of Health, Beijing, China., Xia L; Key Laboratory of Food Safety Research, Institute for Nutritional Sciences (INS), Shanghai Institutes for Biological Sciences (SIBS), Chinese Academy of Sciences (CAS), Shanghai, China ; Key Laboratory of Food Safety Risk Assessment, Ministry of Health, Beijing, China., Zhu M; Key Laboratory of Food Safety Research, Institute for Nutritional Sciences (INS), Shanghai Institutes for Biological Sciences (SIBS), Chinese Academy of Sciences (CAS), Shanghai, China ; Key Laboratory of Food Safety Risk Assessment, Ministry of Health, Beijing, China., Yin H; Key Laboratory of Food Safety Research, Institute for Nutritional Sciences (INS), Shanghai Institutes for Biological Sciences (SIBS), Chinese Academy of Sciences (CAS), Shanghai, China ; University of the Chinese Academy of Sciences, CAS, Beijing, China ; Key Laboratory of Food Safety Risk Assessment, Ministry of Health, Beijing, China ; School of Life Science and Technology, ShanghaiTech University, Shanghai, China.

Publikováno v: Redox biology [Redox Biol] 2014 Apr 13; Vol. 2, pp. 878-83. Date of Electronic Publication: 2014 Apr 13 (Print Publication: 2014).

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