Reactive oxygen species in biological systems: Pathways, associated diseases, and potential inhibitors—A review

dc.contributor.authorRauf A.
dc.contributor.authorKhalil A.A.
dc.contributor.authorAwadallah S.
dc.contributor.authorKhan S.A.
dc.contributor.authorAbu-Izneid T.
dc.contributor.authorKamran M.
dc.contributor.authorHemeg H.A.
dc.contributor.authorMubarak M.S.
dc.contributor.authorKhalid A.
dc.contributor.authorWilairatana P.
dc.contributor.otherMahidol University
dc.date.accessioned2023-12-11T18:01:03Z
dc.date.available2023-12-11T18:01:03Z
dc.date.issued2023-01-01
dc.description.abstractReactive oxygen species (ROS) are produced under normal physiological conditions and may have beneficial and harmful effects on biological systems. ROS are involved in many physiological processes such as differentiation, proliferation, necrosis, autophagy, and apoptosis by acting as signaling molecules or regulators of transcription factors. In this case, maintaining proper cellular ROS levels is known as redox homeostasis. Oxidative stress occurs because of the imbalance between the production of ROS and antioxidant defenses. Sources of ROS include the mitochondria, auto-oxidation of glucose, and enzymatic pathways such as nicotinamide adenine dinucleotide phosphate reduced (NAD[P]H) oxidase. The possible ROS pathways are NF-κB, MAPKs, PI3K-Akt, and the Keap1-Nrf2-ARE signaling pathway. This review covers the literature pertaining to the possible ROS pathways and strategies to inhibit them. Additionally, this review summarizes the literature related to finding ROS inhibitors.
dc.identifier.citationFood Science and Nutrition (2023)
dc.identifier.doi10.1002/fsn3.3784
dc.identifier.eissn20487177
dc.identifier.scopus2-s2.0-85178397163
dc.identifier.urihttps://repository.li.mahidol.ac.th/handle/20.500.14594/91378
dc.rights.holderSCOPUS
dc.subjectAgricultural and Biological Sciences
dc.titleReactive oxygen species in biological systems: Pathways, associated diseases, and potential inhibitors—A review
dc.typeReview
mu.datasource.scopushttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85178397163&origin=inward
oaire.citation.titleFood Science and Nutrition
oairecerif.author.affiliationFaculty of Tropical Medicine, Mahidol University
oairecerif.author.affiliationUniversity of Swabi
oairecerif.author.affiliationAl Ain University
oairecerif.author.affiliationUniversity of Lahore
oairecerif.author.affiliationThe University of Jordan
oairecerif.author.affiliationUniversity of Karachi
oairecerif.author.affiliationNational University of Sciences and Technology Pakistan
oairecerif.author.affiliationZarqa University
oairecerif.author.affiliationTaibah University

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