‘Antioxidant’ berries, anthocyanins, resveratrol and rosmarinic acid oxidize hydrogen sulfide to polysulfides and thiosulfate: A novel mechanism underlying their biological actions
| Autor: | Olson, Kenneth R., Gao, Yan, Briggs, Austin, Devireddy, Monesh, Iovino, Nicholas A., Licursi, Matthew, Skora, Nicole C., Whelan, Jenna, Villa, Brian P., Straub, Karl D. |
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| Zdroj: | In Free Radical Biology and Medicine March 2021 165:67-78 |
| Databáze: | ScienceDirect |
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