Data of oxygen- and pH-dependent oxidation of resveratrol

被引：7

作者：

Plauth, Annabell ^{[1
]}

Geikowski, Anne ^{[1
]}

Cichon, Susanne ^{[1
]}

Wowro, Sylvia J. ^{[1
]}

Liedgens, Linda ^{[1
]}

Rousseau, Morten ^{[1
]}

Weidner, Christopher ^{[1
]}

Fuhr, Luise ^{[1
]}

Kliem, Magdalena ^{[1
]}

Jenkins, Gail

Lotito, Silvina ^{[2
]}

Wainwright, Linda J. ^{[2
]}

Sauer, Sascha ^{[1
,3
,4
]}

机构：

[1] Max Planck Inst Mol Genet, Otto Warburg Lab, D-14195 Berlin, Germany

[2] Unilever R&D, Colworth Sci Pk, Sharnbrook MK44 1LQ, Beds, England

[3] Univ Wurzburg, CU Syst Med, Josef Schneider Str 2,Bldg D15, D-97080 Wurzburg, Germany

[4] Max Delbruck Ctr Mol Med, BIMSB & BIH Genom Platforms, Lab Funct Genom Nutrigenom & Syst Biol, Robert Rossle Str 10, D-13125 Berlin, Germany

来源：

DATA IN BRIEF | 2016年 / 9卷

关键词：

D O I：

10.1016/j.dib.2016.09.012

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

We show here if under physiologically relevant conditions resveratrol (RSV) remains stable or not. We further show under which circumstances various oxidation products of RSV such as ROS can be produced. For example, in addition to the widely known effect of bicarbonate ions, high pH values promote the decay of RSV. Moreover, we analyse the impact of reduction of the oxygen partial pressure on the pH-dependent oxidation of RSV. For further interpretation and discussion of these focused data in a broader context we refer to the article "Hormetic shifting of redox environment by pro-oxidative resveratrol protects cells against stress" (Plauth et al., in press) [1]. (C) 2016 The Authors. Published by Elsevier Inc. This is an open access article under the CC BY license

引用

页码：433 / 437

页数：5

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