Implication of Dietary Iron-Chelating Bioactive Compounds in Molecular Mechanisms of Oxidative Stress-Induced Cell Ageing

Implication of Dietary Iron-Chelating Bioactive Compounds in Molecular Mechanisms of Oxidative Stress-Induced Cell Ageing

One of the prevailing perceptions regarding the ageing of cells and organisms is the intracellular gradual accumulation of oxidatively damaged macromolecules, leading to the decline of cell and organ function (free radical theory of ageing). This chemically undefined material known as “lipofuscin,”...

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Bibliographic Details
Main Authors: Alexandra Barbouti, Nefeli Lagopati, Dimitris Veroutis, Vlasios Goulas, Konstantinos Evangelou, Panagiotis Kanavaros, Vassilis G. Gorgoulis, Dimitrios Galaris
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Antioxidants
Subjects:
ageing mechanisms
bioactive dietary compounds
cellular senescence
free radicals
iron-chelating agents
labile iron
Online Access:https://www.mdpi.com/2076-3921/10/3/491

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https://www.mdpi.com/2076-3921/10/3/491

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