Dietary Polyphenols Increase Paraoxonase 1 Gene Expression by an Aryl Hydrocarbon Receptor-Dependent Mechanism
Author:
Affiliation:
1. INSERM UMR-S 490, Université René Descartes, 75270 Paris Cedex 06
2. Service de Biochimie, Hôpital Européen Georges Pompidou, 75015 Paris, France
3. Centre d'études du Bouchet, 91710 Vert-le-Petit
Abstract
Publisher
American Society for Microbiology
Subject
Cell Biology,Molecular Biology
Link
https://journals.asm.org/doi/pdf/10.1128/MCB.24.12.5209-5222.2004
Reference44 articles.
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2. Amakura, Y., T. Tsutsumi, M. Nakamura, H. Kitagawa, J. Fujino, K. Sasaki, M. Toyoda, T. Yoshida, and T. Maitani. 2003. Activation of the aryl hydrocarbon receptor by some vegetable constituents determined using in vitro reporter gene assay. Biol. Pharm. Bull. 26 : 532-539.
3. Ashida, H., I. Fukuda, T. Yamashita, and K. Kanazawa. 2000. Flavones and flavonols at dietary levels inhibit a transformation of aryl hydrocarbon receptor induced by dioxin. FEBS Lett. 476 : 213-217.
4. Aviram, M., L. Dornfeld, M. Rosenblat, N. Volkova, M. Kaplan, R. Coleman, T. Hayek, D. Presser, and B. Fuhrman. 2000. Pomegranate juice consumption reduces oxidative stress, atherogenic modifications to LDL, and platelet aggregation: studies in humans and in atherosclerotic apolipoprotein E-deficient mice. Am. J. Clin. Nutr. 71 : 1062-1076.
5. Aviram, M., and B. Fuhrman. 2002. Wine flavonoids protect against LDL oxidation and atherosclerosis. Ann. N. Y. Acad. Sci. 957 : 146-161.
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