| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539653 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Amino acids with basic amino side-chain play an important role in acceleration of pro-oxidant ability of polyphenols. ⺠EGCG produces superoxide anions and hydroquinone produces hydrogen peroxide molecules in the presence of arginine/lysine. ⺠In the presence of both polyphenols and amino acids (arginine or lysine) can elevate oxidative stress in vitro.
Related Topics
Physical Sciences and Engineering
Chemistry
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Authors
Tung-Sheng Chen, Show-Yih Liou, Hsi-Chin Wu, Fuu-Jen Tsai, Chang-Hai Tsai, Chih-Yang Huang, Yen-Lin Chang,