| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5853111 | Food and Chemical Toxicology | 2011 | 10 Pages |
Abstract
⺠ROS generation and GSH losses in oxidized erythrocytes is better protected by BHA. ⺠Cellular stability in oxidized erythrocytes is better maintained by quercetin. ⺠Both antioxidants suppress the changes in membrane fluidity with similar efficiency. ⺠Cholesterol depletion decreases the protection provided by both antioxidants.
Keywords
TBARSMDATMA-DPHtBHPDPHtert-butylhydroperoxideMbCDβ-CyclodextrinBCDBHADcfPVP1,6-diphenyl-1,3,5-hexatriene2′,7′-dichlorofluoresceinDMSOROSOxidative damageDimethyl sulfoxidePhospholipidsmalonyldialdehydemetHbmethemoglobinmethyl-β-cyclodextrinthiobarbituric acid-reactive substancesHemoglobinbutylated hydroxyanisolepolyvinylpyrrolidonecholesterolQuercetinReactive oxygen species
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
José I. Sánchez-Gallego, Abel López-Revuelta, Angel Hernández-Hernández, José L. Sardina, Guillermo López-Ruano, Jesús Sánchez-Yagüe, Marcial Llanillo,