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

BiochemistryMedicineRosmarinic AcidPhytochemicalRedox BiologyReactive Oxygen SpeciePhytochemistryPharmacologyHydrogen SulfideBiological ActionsPolyphenolicsOxidative Stress