Intracellular antioxidant effect of vanillin, 4-methylguaiacol and 4-ethylguaiacol: three components in Chinese Baijiu-Reference-Cited by-同舟云学术

Intracellular antioxidant effect of vanillin, 4-methylguaiacol and 4-ethylguaiacol: three components in Chinese Baijiu

Published:2017 Issue:73 Volume:7 Page:46395-46405
ISSN:2046-2069
Container-title:RSC Adv.
language:en
Short-container-title:RSC Adv.

Author:

Zhao Dongrui¹²³⁴⁵^ORCID,Sun Jinyuan⁵⁶⁷⁴⁸,Sun Baoguo⁵⁶⁷⁴⁸,Zhao Mouming¹²³⁴⁸^ORCID,Zheng Fuping⁵⁶⁷⁴⁸,Huang Mingquan⁵⁶⁷⁴⁸,Sun Xiaotao⁵⁶⁷⁴⁸,Li Hehe⁵⁶⁷⁴⁸

Affiliation:

1. School of Food Science and Engineering

2. South China University of Technology

3. Guangzhou 510640

4. P. R. China

5. Beijing Laboratory for Food Quality and Safety

6. Beijing Technology and Business University

7. Beijing 100048

8. Beijing Advanced Innovation Center for Food Nutrition and Human Health

Abstract

Vanillin, 4-methylguaiacol, and 4-ethylguaiacol can improve AAPH-induced alterations in oxidative stress biomarkers and antioxidant enzymes in HepG2 cells.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2017/RA/C7RA09302K

Reference48 articles.

1. A Critical Review on Polyphenols and Health Benefits of Black Soybeans

2. Anti-fatigue effects of dietary nucleotides in mice

3. Influence of the Environment on the Protective Effects of Guaiacol Derivatives against Oxidative Stress: Mechanisms, Kinetics, and Relative Antioxidant Activity

4. Antioxidants and Prevention of Chronic Disease

5. Metals, Toxicity and Oxidative Stress

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