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Generally, methods for determining the antioxidant capacity of food components can deactivate radicals through two main mechanisms, and are classified into two major groups: assays based on the SET reaction and assays based on HAT

Plant Physiol 135:16301641 Chen Z, Gallie DR (2004) The ascorbic acid redox state controls guard cell signaling and stomatal movement

Evolution of microRNA diversity and regulation in animals
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Specifically, glutamate and cysteine complex to make gamma-glutamylcysteine,

This pathway branches from glycolysis at the level of Glc-6-P: thus, its alternative designation, the hexose monophosphate shunt
