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	Provedor de dados Biol. Res. (2) Autor BOVERIS,ALBERTO (2) VALDEZ,LAURA B (2) ALVAREZ,SILVIA (1) BUSTAMANTE,JUANITA (1) COSTA,LIDIA E (1) LORES ARNAIZ,SILVIA (1) ZAOBORNYJ,TAMARA (1) ÁLVAREZ,SILVIA (1) Mais... Palavra-chave Peroxynitrite (2) Aging (1) Antioxidant capacity (1) Apoptosis (1) Mitochondria (1) Nitric oxide (1) Polyphenols (1) Red wines (1) Superoxide anion (1) Superoxide radical (1) Mais... Tipo do documento Journal article (2) Ano 2004 (1) 2000 (1) País Chile (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Free radical chemistry in biological systems Biol. Res. VALDEZ,LAURA B; LORES ARNAIZ,SILVIA; BUSTAMANTE,JUANITA; ALVAREZ,SILVIA; COSTA,LIDIA E; BOVERIS,ALBERTO. Mitochondria are an active source of the free radical superoxide (O2-) and nitric oxide (NO), whose production accounts for about 2% and 0.5% respectively, of mitochondrial O2 uptake under physiological conditions. Superoxide is produced by the auto-oxidation of the semiquinones of ubiquinol and the NADH dehydrogenase flavin and NO by the enzymatic action of the nitric oxide synthase of the inner mitochondrial membrane (mtNOS). Nitric oxide reversibly inhibits cytochrome oxidase activity in competition with O2. The balance between NO production and its utilization results in a NO intramitochondrial steady-state concentration of 20-50 nM, which regulates mitochondrial O2 uptake and energy supply. The regulation of cellular respiration and energy production... Tipo: Journal article Palavras-chave: Superoxide radical; Nitric oxide; Peroxynitrite; Mitochondria; Apoptosis; Aging. Ano: 2000 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602000000200005 Polyphenols and Red Wine as Antioxidants against Peroxynitrite and other Oxidants Biol. Res. VALDEZ,LAURA B; ÁLVAREZ,SILVIA; ZAOBORNYJ,TAMARA; BOVERIS,ALBERTO. The antioxidant capacity of polyphenols (+)-catechin, (-)-epicatechin and myricetin, and of different types of red wines (Cabernet Sauvignon, Malbec and blended wine) was evaluated by three assays. (a) NADH oxidation by peroxynitrite (ONOO-): the ONOO- scavenging activity was higher for myricetin (IC50=35 µM) than for (+)-catechin (IC50=275 µM) and (-)-epicatechin (IC50=313 µM). (b) Peroxynitrite initiated chemiluminescence in rat liver homogenate: (-)-epicatechin (IC50=7.0 µM) and (+)-catechin (IC50=13 µM) were more potent than myricetin (IC50=20 µM) in inhibiting the chemiluminescence signal. (c) Lucigenin chemiluminescence in aortic rings: (-)-epicatechin (IC50=15 µM) and (+)-catechin (IC50=18 µM) showed higher antioxidant capacity than myricetin... Tipo: Journal article Palavras-chave: Antioxidant capacity; Peroxynitrite; Polyphenols; Red wines; Superoxide anion. Ano: 2004 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602004000200014 Registros recuperados: 2 Primeira ... 1 ... Última

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