Protective effects of three smoke flavouring phenols on oxidative damage and nitric oxide production

Food Chemistry

Volumn 126, Issue 4, 2011, Pages 1655-1661

  Huang, Ming Hsing ^a   Chang, Lee Wen ^a   Sung, Wen Chieh ^a   Vong, Wen Jong ^a   Wang, Bor Sen ^a  

^a CHIA NAN UNIVERSITY OF PHARMACY AND SCIENCE   (Taiwan)

Author keywords

Glutathione; Lipopolysaccharide; Methoxyphenol; Nitric oxide; Oxidative damage

Indexed keywords

2-METHOXYPHENOL; ANTI-INFLAMMATION; ANTI-OXIDATION; BIOLOGICAL ACTIVITIES; GLUTATHIONES; INDUCIBLE NITRIC OXIDE SYNTHASE (INOS); INHIBITORY EFFECT; ISOEUGENOL; LIPOPOLYSACCHARIDES; LIVER CELLS; METHOXYPHENOL; OXIDATIVE DAMAGE; PROTECTIVE EFFECTS; RADICAL PRODUCTION; SMOKE FLAVOURING; TERT-BUTYLHYDROPEROXIDE;

MACROPHAGES; NITRIC OXIDE; SMOKE;

PHENOLS;

4 ETHYLGUAIACOL; DEOXYRIBOSE; FLAVORING AGENT; FREE RADICAL; GLUTATHIONE; INDUCIBLE NITRIC OXIDE SYNTHASE; ISOEUGENOL; LIPOPOLYSACCHARIDE; LIPOSOME; MEQUINOL; NITRIC OXIDE; PHENOL DERIVATIVE; SMOKE FLAVORING AGENT; TERT BUTYL HYDROPEROXIDE; UNCLASSIFIED DRUG;

ANIMAL CELL; ANTIOXIDANT ACTIVITY; ARTICLE; CELL VIABILITY; CONCENTRATION RESPONSE; CONTROLLED STUDY; CYTOTOXICITY; LIVER CELL; MACROPHAGE; NONHUMAN; OXIDATION; PROTEIN EXPRESSION;

EID: 79551540872     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.049     Document Type: Article

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