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Free Radical Research Volume 41, 2007 - Issue 11
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Original

Effects of oxidative stress on the Dolichol content of isolated rat liver cells

Monica Guarini Centro di Ricerca Interdipartimentale di Biologia e Patologia dell'Invecchiamento dell'Università di Pisa, Italy
,
Angela Stabile Centro di Ricerca Interdipartimentale di Biologia e Patologia dell'Invecchiamento dell'Università di Pisa, Italy
,
Gabriella Cavallini Centro di Ricerca Interdipartimentale di Biologia e Patologia dell'Invecchiamento dell'Università di Pisa, Italy
,
Alessio Donati Centro di Ricerca Interdipartimentale di Biologia e Patologia dell'Invecchiamento dell'Università di Pisa, Italy
&
Professor Ettore Bergamini Centro di Ricerca Interdipartimentale di Biologia e Patologia dell'Invecchiamento dell'Università di Pisa, ItalyCorrespondence[email protected]
Pages 1283-1288 | Received 04 Aug 2007, Published online: 07 Jul 2009

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Daniel J Klionsky & Ettore Bergamini. (2012) Searching for the fountain of autophagy-dependent youth. Autophagy 8:8, pages 1169-1174.
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Articles from other publishers (4)

Gabriella Cavallini, Sara Straniero, A. Donati & E. Bergamini. (2015) Resveratrol requires red wine polyphenols for optimum antioxidant activity. The journal of nutrition, health & aging 20:5, pages 540-545.
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Gabriella Cavallini, Antonella Sgarbossa, Ilaria Parentini, Ranieri Bizzarri, Alessio Donati, Francesco Lenci & Ettore Bergamini. (2016) Dolichol: A Component of the Cellular Antioxidant Machinery. Lipids 51:4, pages 477-486.
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Liliana Surmacz, Jacek Wojcik, Magdalena Kania, Magnus Bentinger, Witold Danikiewicz, Gustav Dallner, Przemyslaw Surowiecki, Piotr Cmoch & Ewa Swiezewska. (2015) Short-chain polyisoprenoids in the yeast Saccharomyces cerevisiae — New companions of the old guys. Biochimica et Biophysica Acta (BBA) - Molecular and Cell Biology of Lipids 1851:10, pages 1296-1303.
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Gabriella Cavallini, Marina Dachà, Lucia Potenza, Annamaria Ranieri, Claudia Scattino, Antonella Castagna & Ettore Bergamini. (2014) Use of Red Blood Cell Membranes to Evaluate the Antioxidant Potential of Plant Extracts. Plant Foods for Human Nutrition 69:2, pages 108-114.
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