Glutathione
Abstract
An increasingly significant number of studies show a relationship between numerous disorders, including cancer and micronutrients in food (Dragsted et al. 2006, Hushmendy et al. 2009, Manach et al. 2009, Talalay and Fahey 2001). Antioxidants, in particular, stand out among these micronutrients with the number of studies examining the protective role of some foods against oxidative damage steadily increasing (Aruoma 2003, Di Mascio et al. 1991, Farombi et al. 2004, Flagg et al. 1994a, Gale et al. 2001, Herrera et al. 2009, Jiao and Wang 2000, Mayne 2003, Talalay and Fahey 2001, Wang et al. 2005).
Recommended Citation
O. Demirkol and N. Ercal, "Glutathione," Handbook of Analysis of Active Compounds in Functional Foods, pp. 68 - 85, Taylor and Francis Group, Jan 2012.
The definitive version is available at https://doi.org/10.1201/b11653
Department(s)
Chemistry
International Standard Book Number (ISBN)
978-143981590-8;978-143981588-5
Document Type
Article - Journal
Document Version
Citation
File Type
text
Language(s)
English
Rights
© 2023 Taylor and Francis Group, All rights reserved.
Publication Date
01 Jan 2012
