Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.abb.2008.01.028
DC FieldValue
dc.titleAre polyphenols antioxidants or pro-oxidants? What do we learn from cell culture and in vivo studies?
dc.contributor.authorHalliwell, B.
dc.date.accessioned2011-11-29T05:58:50Z
dc.date.available2011-11-29T05:58:50Z
dc.date.issued2008
dc.identifier.citationHalliwell, B. (2008). Are polyphenols antioxidants or pro-oxidants? What do we learn from cell culture and in vivo studies?. Archives of Biochemistry and Biophysics 476 (2) : 107-112. ScholarBank@NUS Repository. https://doi.org/10.1016/j.abb.2008.01.028
dc.identifier.issn00039861
dc.identifier.issn10960384
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/28734
dc.description.abstractDiets rich in polyphenols are epidemiologically associated with lower risk of developing some age-related diseases in humans. This apparent disease-protective effect of polyphenols is often attributed to their powerful antioxidant activities, as established in vitro. However, polyphenols can also exert pro-oxidant activities under certain experimental conditions. Neither pro-oxidant nor anti-oxidant activities have yet been clearly established to occur in vivo in humans, nor are they likely given the limited levels of polyphenols that are achievable in vivo after consumption of foods and beverages rich in them. Other actions of polyphenols may be more important in vivo. Many studies of the biological effects of polyphenols in cell culture have been affected by their ability to oxidise in culture media, and awareness of this problem can avoid erroneous claims. © 2008 Elsevier Inc. All rights reserved.
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1016/j.abb.2008.01.028
dc.sourceScopus
dc.subjectAntioxidant
dc.subjectAscorbate
dc.subjectCell culture
dc.subjectDulbecco's modified Eagle's medium
dc.subjectEpigallocatechin gallate
dc.subjectGreen tea
dc.subjectHydrogen peroxide
dc.subjectPolyphenols
dc.subjectPro-oxidant
dc.subjectRed wine
dc.typeReview
dc.contributor.departmentBIOCHEMISTRY
dc.description.doi10.1016/j.abb.2008.01.028
dc.description.sourcetitleArchives of Biochemistry and Biophysics
dc.description.volume476
dc.description.issue2
dc.description.page107-112
dc.description.codenABBIA
dc.identifier.isiut000258424500003
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