Brian P. Villa

Green tea polyphenolic antioxidants oxidize hydrogen sulfide to thiosulfate and polysulfides: A possible new mechanism underpinning their biological action

K. Olson, M. Feelisch, M. Minnion, 2020, Redox biology.

'Antioxidant' berries, anthocyanins, resveratrol and rosmarinic acid oxidize hydrogen sulfide to polysulfides and thiosulfate: A novel mechanism underlying their biological actions.

K. D. Straub, K. Olson, Yan Gao, 2021, Free radical biology & medicine.

Naphthoquinones Oxidize H2S to Polysulfides and Thiosulfate, Implications for Therapeutic Applications

K. D. Straub, Yan Gao, Paul J. Derry, 2022, International journal of molecular sciences.