Low nanomolar concentrations of a quercetin oxidation product, which naturally occurs in onion peel, protect cells against oxidative damage
Jocelyn Fuentes, María Fernanda Arias‐Santé, Elías Atala, Edgar Pastene, Marcelo J. Kogan, Hernán Speisky
Topics & Concepts
QuercetinAntioxidantChemistryPotencySecondary metaboliteOxidative damageOxidative phosphorylationMetaboliteFood scienceBiochemistryIn vitroGeneGarlic and Onion StudiesPhytochemicals and Antioxidant ActivitiesGenomics, phytochemicals, and oxidative stress