Saccharomyces cerevisiae cells lacking transcription factors Skn7 or Yap1 exhibit different susceptibility to cyanidin

Anthocyanidins – the aglycone moiety of anthocyanins – are responsible for the antioxidant traits and for many of the health benefits brought by the consumption of anthocyanin-rich foods, but whether excessive anthocyanidins are deleterious to living organisms is still a matter of debate. In the pre...

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Detalles Bibliográficos
Autores principales: Ruta, Lavinia Liliana, Oprea, Eliza, Popa, Claudia Valentina, Farcasanu, Ileana Cornelia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7592074/
https://www.ncbi.nlm.nih.gov/pubmed/33145450
http://dx.doi.org/10.1016/j.heliyon.2020.e05352

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7592074/
https://www.ncbi.nlm.nih.gov/pubmed/33145450
http://dx.doi.org/10.1016/j.heliyon.2020.e05352

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