‘Antioxidant’ berries, anthocyanins, resveratrol and rosmarinic acid oxidize hydrogen sulfide to polysulfides and thiosulfate: A novel mechanism underlying their biological actions

Kenneth R. Olson, Yan Gao, Austin Briggs, Monesh Devireddy, Nicholas A. Iovino, Matthew Licursi, Nicole C. Skora, Jenna Whelan, Brian P. Villa, Karl D. Straub