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10.1016/j.jnutbio.2025.109952 Summary Keywords phenolic acids, fermentation, health benefits, microbial biotransformation, antioxidants, functional foods Citation Kumar A, Saranyadevi S, Thirumalaisamy SK, Dapana Durage TT, Jaiswal SG, Kavitake D and Wei S (2025) Phenolic acids in fermented foods: microbial biotransformation, antioxidant mechanisms, and functional health implications
Reactive oxygen as modulator of TNF and fas receptor-mediated apoptosis in vivo : studies with glutathione peroxidase-deficient mice
Le glutathion mitochondrial, un antioxydant cl de la survie Novembre 2009 Les mitochondries sont le principal site intracellulaire de consommation doxygne et la principale source despces ractives de loxygne (ROS), la plupart dentre elles provenant de la chane respiratoire mitochondriale
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