Food constituents attenuate monoamine oxidase activity and peroxide levels in C6 astrocyte cells.

@article{Mazzio1998FoodCA,
  title={Food constituents attenuate monoamine oxidase activity and peroxide levels in C6 astrocyte cells.},
  author={Elizabeth A. Mazzio and Nick Harris and Karam F A Soliman},
  journal={Planta medica},
  year={1998},
  volume={64 7},
  pages={603-6}
}
Glial cell monoamine oxidase (MAO) activity has been implicated as a contributor to oxidative neuronal damage associated with various neurodegenerative diseases. The attenuation of MAO activity may provide protection against oxidative neurodegeneration. In this investigation, the presence of MAO-B in rat C6 astrocyte cells was substantiated by dose-dependent inhibition of enzyme activity in the presence of chlorgyline-HCl and L-deprenyl. The present study evaluated various dietary-derived food… CONTINUE READING

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