‘Antioxidant’ berries, anthocyanins, resveratrol and rosmarinic acid oxidize hydrogen sulfide to polysulfides and thiosulfate: A novel mechanism underlying their biological actions
Titel:
‘Antioxidant’ berries, anthocyanins, resveratrol and rosmarinic acid oxidize hydrogen sulfide to polysulfides and thiosulfate: A novel mechanism underlying their biological actions
Auteur:
Olson, Kenneth R. Gao, Yan Briggs, Austin Devireddy, Monesh Iovino, Nicholas A. Licursi, Matthew Skora, Nicole C. Whelan, Jenna Villa, Brian P. Straub, Karl D.