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Updated: Mar 14, 2026

Mitochondrial Respiration Quantification in Yeast Whole Cells
Published on: November 8, 2024
Data of oxygen- and pH-dependent oxidation of resveratrol
Annabell Plauth1, Anne Geikowski2, Susanne Cichon1
1Otto Warburg Laboratory, Max Planck Institute for Molecular Genetics, 14195 Berlin, Germany.
Abstract:
We show here if under physiologically relevant conditions resveratrol (RSV) remains stable or not. We further show under which circumstances various oxidation products of RSV such as ROS can be produced. For example, in addition to the widely known effect of bicarbonate ions, high pH values promote the decay of RSV. Moreover, we analyse the impact of reduction of the oxygen partial pressure on the pH-dependent oxidation of RSV. For further interpretation and discussion of these focused data in a broader context we refer to the article "Hormetic shifting of redox environment by pro-oxidative resveratrol protects cells against stress" (Plauth et al., in press) [1].
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