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Green tea polyphenolic antioxidants oxidize hydrogen sulfide to thiosulfate and polysulfides: A possible new mechanism underpinning their biological action

Matcha and green tea catechins such as (−)-epicatechin (EC), (−)-epigallocatechin (EGC) and (−)-epigallocatechin gallate (EGCG) have long been studied for their antioxidant and health-promoting effects. Using specific fluorophores for H(2)S (AzMC) and polysulfides (SSP4) as well as IC-MS and UPLC-MS...

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Detalles Bibliográficos
Autores principales:	Olson, Kenneth R., Briggs, Austin, Devireddy, Monesh, Iovino, Nicholas A., Skora, Nicole C., Whelan, Jenna, Villa, Brian P., Yuan, Xiaotong, Mannam, Varun, Howard, Scott, Gao, Yan, Minnion, Magdalena, Feelisch, Martin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2020
Materias:	Research Paper
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7527747/ https://www.ncbi.nlm.nih.gov/pubmed/33002760 http://dx.doi.org/10.1016/j.redox.2020.101731

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