Inhibitory effects of antioxidant vitamins against thiyl radical-induced trans fatty acid formation in PC-12 cells-Reference-Cited by-同舟云学术

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Inhibitory effects of antioxidant vitamins against thiyl radical-induced trans fatty acid formation in PC-12 cells

Published:2016-03 Issue: Volume:21 Page:212-222
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Hung Wei-Lun,Hsu Bo-Yang,Tung Yen-Chen,Ho Chi-Tang,Hwang Lucy Sun

Funder

Ministry of Science and Technology

USDA National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference43 articles.

1. Sulfur-centered reactive intermediates derived from the oxidation of sulfur compounds of biological interest;Abedinzadeh;Canadian Journal of Physiology and Pharmacology,2001

2. Biological nitration of arachidonic acid;Balazy;Current Vascular Pharmacology,2004

3. Radiation chemical studies of methionine in aqueous solution: Understanding the role of molecular oxygen;Barata-Vallejo;Chemical Research in Toxicology,2010

4. Consumption of industrial and ruminant trans fatty acids and risk of coronary heart disease: A systematic review and meta-analysis of cohort studies;Bendsen;European Journal of Clinical Nutrition,2011

5. Trans-fatty acids and radical stress: What are the real culprits?;Chatgilialoglu;Bioorganic and Medicinal Chemistry,2006

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2. Reductive Stress of Sulfur-Containing Amino Acids within Proteins and Implication of Tandem Protein–Lipid Damage;International Journal of Molecular Sciences;2021-11-28

3. Thein silicoandin vivoevaluation of puerarin against Alzheimer's disease;Food & Function;2019

4. Extract of sesame cake and sesamol alleviate chronic unpredictable mild stress-induced depressive-like behaviors and memory deficits;Journal of Functional Foods;2018-03

5. Metabolic Analysis Reveals Altered Long-Chain Fatty Acid Metabolism in the Host by Huanglongbing Disease;Journal of Agricultural and Food Chemistry;2018-01-24

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