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No one "invented" the pro-oxidant properties of polyphenols. Many polyphenols, it has been observed, are unstable in aqueous solutions (especially those above pH 7.0) and will oxidize to for a phenolic oxidation product as well as hydrogen peroxide (Halliwell, B., 2003. Oxidative strress in cell culture: an under-appreciated problem? FEBS Lett 540, 3-6). This phenomenon has been observed to interfere in enzymatic assays and can be compensated by the addition of catalase, an enzyme which degrades hydrogen peroxide (de Boer, Vincent C.J., 2006 SIRT1 stimulation by polyphenols is affected by their stability and metabolism. Mechanisms of ageing and development 127, 618-627).

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Q: Who Invented Pro-oxidant Properties of Polyphenols?
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