Anthocyanins Induce the Activation of Phase II Enzymes through the Antioxidant Response Element Pathway against Oxidative Stress-Induced Apoptosis-Reference-Cited by-同舟云学术

Anthocyanins Induce the Activation of Phase II Enzymes through the Antioxidant Response Element Pathway against Oxidative Stress-Induced Apoptosis

Published:2007-10-13 Issue:23 Volume:55 Page:9427-9435
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Shih Ping-Hsiao¹,Yeh Chi-Tai¹,Yen Gow-Chin¹

Affiliation:

1. Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan, and National Institute of Cancer Research, National Health Research Institutes, Miaoli County 350, Taiwan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf071933i

Reference33 articles.

1. Anthocyanins, Phenolics, and Antioxidant Capacity in Diverse Small Fruits: Vaccinium, Rubus, and Ribes

2. Analgesic and anti-inflammatory activity of the proanthocyanidin shellegueain A from Polypodium feei METT

3. Induction of Apoptosis by the Anthocyanidins through Regulation of Bcl-2 Gene and Activation of c-Jun N-Terminal Kinase Cascade in Hepatoma Cells

4. Inhibitory Effects of Anthocyanins and Other Phenolic Compounds on Nitric Oxide Production in LPS/IFN-γ-Activated RAW 264.7 Macrophages

5. Protective effect of Hibiscus anthocyanins against tert-butyl hydroperoxide-induced hepatic toxicity in rats

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