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Article: New food biochemistry research from University of Massachusetts outlined.
- Article from:
- Food Weekly News
- Article date:
- November 12, 2009
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According to recent research from the United States, "Tissue culture-generated shoot-based clonal lines of oregano that have a short and long life span during in vitro culture were investigated to determine the role of proline-linked pentose phosphate pathway in modulating phenolic response following ultraviolet (UV) exposure. This novel reductant cycling pathway for energy and oxidative pentose phosphate pathway (PPP) is more efficient in long life span O-17 clonal line in response to UV and this supported antioxidant response."
"UV treatment stimulated rosmarinic acid and associated antioxidant enzyme response in O-17 clonal line compared with short life span ...