Volume 28 Issue 6
Jun.  2015
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Article Navigation >  Biomedical and Environmental Sciences  > 2015  >  28(6): 455-459

YANG Hui, ZUO Xue Zhi, TIAN Chong, HE Dong Liang, YI Wei Jie, CHEN Zhuo, ZHANG Pi Wei, DING Shi Bin, YING Chen Jiang. Green Tea Polyphenols Attenuate High-Fat Diet-Induced Renal Oxidative Stress through SIRT3-Dependent Deacetylation[J]. Biomedical and Environmental Sciences, 2015, 28(6): 455-459. doi: 10.3967/bes2015.064
Citation: YANG Hui, ZUO Xue Zhi, TIAN Chong, HE Dong Liang, YI Wei Jie, CHEN Zhuo, ZHANG Pi Wei, DING Shi Bin, YING Chen Jiang. Green Tea Polyphenols Attenuate High-Fat Diet-Induced Renal Oxidative Stress through SIRT3-Dependent Deacetylation[J]. Biomedical and Environmental Sciences, 2015, 28(6): 455-459. doi: 10.3967/bes2015.064
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Green Tea Polyphenols Attenuate High-Fat Diet-Induced Renal Oxidative Stress through SIRT3-Dependent Deacetylation

doi: 10.3967/bes2015.064

  • Department of Nutrition and Food Hygiene, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, Hubei, China

  • Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, Hubei, China

  • School of Nursing, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, Hubei, China

  • Department of Nutrition and Food Hygiene, School of Public Health, Xinxiang Medical College, Xinxiang 453003, Henan, China

Funds:  a grant (No.81302423,81373007) from the National Natural Science Foundation of China
通讯作者: 陈斌, bchen63@163.com
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Green Tea Polyphenols Attenuate High-Fat Diet-Induced Renal Oxidative Stress through SIRT3-Dependent Deacetylation

doi: 10.3967/bes2015.064
  • Department of Nutrition and Food Hygiene, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, Hubei, China
  • Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, Hubei, China
  • School of Nursing, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, Hubei, China
  • Department of Nutrition and Food Hygiene, School of Public Health, Xinxiang Medical College, Xinxiang 453003, Henan, China
Funds:  a grant (No.81302423,81373007) from the National Natural Science Foundation of China
YANG Hui, ZUO Xue Zhi, TIAN Chong, HE Dong Liang, YI Wei Jie, CHEN Zhuo, ZHANG Pi Wei, DING Shi Bin, YING Chen Jiang. Green Tea Polyphenols Attenuate High-Fat Diet-Induced Renal Oxidative Stress through SIRT3-Dependent Deacetylation[J]. Biomedical and Environmental Sciences, 2015, 28(6): 455-459. doi: 10.3967/bes2015.064
Citation: YANG Hui, ZUO Xue Zhi, TIAN Chong, HE Dong Liang, YI Wei Jie, CHEN Zhuo, ZHANG Pi Wei, DING Shi Bin, YING Chen Jiang. Green Tea Polyphenols Attenuate High-Fat Diet-Induced Renal Oxidative Stress through SIRT3-Dependent Deacetylation[J]. Biomedical and Environmental Sciences, 2015, 28(6): 455-459. doi: 10.3967/bes2015.064
shu

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