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Oxidative stress leads to the formation of esterified erythro- and threo-dihydroxy-fatty acids in HepG2 cells.

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Title: Oxidative stress leads to the formation of esterified erythro- and threo-dihydroxy-fatty acids in HepG2 cells.
Authors: Scholz L; Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, 42119, Wuppertal, Germany., Wende LM; Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, 42119, Wuppertal, Germany., Chromik MA; Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, 42119, Wuppertal, Germany., Kampschulte N; Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, 42119, Wuppertal, Germany., Schebb NH; Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, 42119, Wuppertal, Germany. Electronic address: nils@schebb-web.de.
Source: Redox biology [Redox Biol] 2025 May; Vol. 82, pp. 103589. Date of Electronic Publication: 2025 Mar 10.
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
Journal Info: Publisher: Elsevier, B.V Country of Publication: Netherlands NLM ID: 101605639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 2213-2317 (Electronic) Linking ISSN: 22132317 NLM ISO Abbreviation: Redox Biol Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Oxidative stress leads to the formation of esterified erythro- and threo-dihydroxy-fatty acids in HepG2 cells.
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  Data: <searchLink fieldCode="AU" term="%22Scholz+L%22">Scholz L</searchLink>; Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, 42119, Wuppertal, Germany.<br /><searchLink fieldCode="AU" term="%22Wende+LM%22">Wende LM</searchLink>; Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, 42119, Wuppertal, Germany.<br /><searchLink fieldCode="AU" term="%22Chromik+MA%22">Chromik MA</searchLink>; Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, 42119, Wuppertal, Germany.<br /><searchLink fieldCode="AU" term="%22Kampschulte+N%22">Kampschulte N</searchLink>; Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, 42119, Wuppertal, Germany.<br /><searchLink fieldCode="AU" term="%22Schebb+NH%22">Schebb NH</searchLink>; Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, 42119, Wuppertal, Germany. Electronic address: nils@schebb-web.de.
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  Data: <searchLink fieldCode="JN" term="%22101605639%22">Redox biology</searchLink> [Redox Biol] 2025 May; Vol. 82, pp. 103589. <i>Date of Electronic Publication: </i>2025 Mar 10.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier%2C+B%2EV%22">Elsevier, B.V </searchLink><i>Country of Publication: </i>Netherlands <i>NLM ID: </i>101605639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>2213-2317 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2222132317%22">22132317 </searchLink><i>NLM ISO Abbreviation: </i>Redox Biol <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.redox.2025.103589
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              Text: 2025 May
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