Inhibition of Reactive Nitrogen Species Effects in Vitro and in Vivo by Isoflavones and Soy-Based Food Extracts

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 27, 2003, Pages 7892-7900

  Yen, Gow Chin ^a   Lai, Hsi Huai ^b  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b CHUNG HWA UNIVERSITY OF MEDICAL TECHNOLOGY   (Taiwan)

Author keywords

Antioxidant activity; Isoflavones; Nitrotyrosine; Reactive nitrogen species; Soybean; Yuba

Indexed keywords

3 NITROTYROSINE; DAIDZEIN; GENISTEIN; INDUCIBLE NITRIC OXIDE SYNTHASE; ISOFLAVONE DERIVATIVE; LIPOPOLYSACCHARIDE; NITRATE; NITRITE; NITROPRUSSIDE SODIUM; PEROXYNITRITE; REACTIVE OXYGEN METABOLITE;

ANIMAL CELL; ANIMAL EXPERIMENT; ANTIOXIDANT ACTIVITY; ARTICLE; BLOOD LEVEL; CONTROLLED STUDY; DIET SUPPLEMENTATION; ENZYME INHIBITION; MALE; MOUSE; NONHUMAN; OXIDATION; PHYTOCHEMISTRY; RAT; SOYBEAN;

ANIMALS; DNA DAMAGE; GENISTEIN; ISOFLAVONES; LIPOPOLYSACCHARIDES; MACROPHAGES; MALE; NITRIC OXIDE; RATS; RATS, WISTAR; REACTIVE NITROGEN SPECIES; SOY FOODS;

ANIMALIA; GLYCINE MAX;

EID: 0348226960     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034876b     Document Type: Article

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