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Current Opinion in Plant Biology
High-protein foods (meat, eggs, dairy, etc.) release amino acids like homocysteine (Hcy) and hydrogen sulfide (HS)
Llata E, Cuffe KM, Picchetti V, Braxton JR, Torrone EA
A Reducing agents (such as ascorbic acid, beta-mercaptoethanol, dithiothreitol, and cysteine) and thiol reactive compounds (such as maleimides) interfere with the glutathione assay
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