Potential mechanism by which resveratrol, a red wine constituent, protects neurons

Annals of the New York Academy of Sciences

Volumn 993, Issue , 2003, Pages 276-286

  Zhuang, Hean ^a   Kim, Yun Sook ^a   Koehler, Raymond C ^a   Doré, Sylvain ^a  

^a JOHNS HOPKINS UNIVERSITY SCHOOL OF MEDICINE   (United States)

Author keywords

Alzheimer's disease; Antioxidant; Cerebral ischemia; Free radical; Iron; Neurodegeneration; Oxidative stress; Polyphenol; Stroke

Indexed keywords

HEME; HEME OXYGENASE; PROTOPORPHYRIN; RESVERATROL;

ANIMAL CELL; ANTIOXIDANT ACTIVITY; BRAIN ISCHEMIA; CARDIOVASCULAR RISK; CHEMICAL STRUCTURE; CONFERENCE PAPER; CONTROLLED STUDY; DIET; EMBRYO; ENZYME DEGRADATION; EPIDEMIOLOGICAL DATA; HEART MUSCLE ISCHEMIA; IN VITRO STUDY; IN VIVO STUDY; MOUSE; NERVE CELL CULTURE; NEUROPROTECTION; NEUROTOXICITY; NONHUMAN; OXIDATIVE STRESS; REPERFUSION INJURY; STROKE; WINE;

ANIMALIA; RODENTIA; VITIS SP.;

EID: 0037713341     PISSN: 00778923     EISSN: None     Source Type: Book Series    
DOI: 10.1111/j.1749-6632.2003.tb07534.x     Document Type: Conference Paper

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