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Vitamin E nanoemulsion activity on stored red blood cells.

C A L SilvaC A Azevedo FilhoG PereiraD C N SilvaM C A B CastroA F AlmeidaS C A LucenaB S SantosM L Barjas-CastroAdriana Fontes
Published in: Transfusion medicine (Oxford, England) (2017)
Vitamin E decreased the amount of ROS in stored RBCs. Because vitamin E acts on lipid oxidation, results suggest that protein oxidation should also be considered a key factor for erythrocyte elastic properties. Thus, further studies combining vitamin E with protein antioxidants deserve attention, aiming to better preserve overall stored RBC properties.
Keyphrases
  • red blood cell
  • room temperature
  • hydrogen peroxide
  • protein protein
  • amino acid
  • cell death
  • working memory
  • dna damage
  • binding protein
  • reactive oxygen species
  • fatty acid
  • nitric oxide
  • visible light
  • ionic liquid