Evaluation of egg white hydrolysates on the hepatoprotective effect in vitro and in vivo
Author:
Funder
Ministry of Science and Technology of Taiwan
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05706-2.pdf
Reference30 articles.
1. Abdel-Hamid M, Osman A, El-Hadary A, Romeih E, Sitohy M, Li L (2020) Hepatoprotective action of papain-hydrolyzed buffalo milk protein on carbon tetrachloride oxidative stressed albino rats. J Dairy Sci 103:1884–1893. https://doi.org/10.3168/jds.2019-17355
2. Almatroodi SA, Anwar S, Almatroudi A, Khan AA, Alrumaihi F, Alsahli MA, Rahmani AH (2020) Hepatoprotective effects of garlic extract against carbon tetrachloride (CCl4)-induced liver injury via modulation of antioxidant, anti-inflammatory activities and hepatocyte architecture. Appl Sci 10(6200):6200. https://doi.org/10.3390/app10186200
3. Chen C, Chi YJ, Zhao MY, Lv L (2012) Purification and identification of antioxidant peptides from egg white protein hydrolysate. Amino Acids 43:457–466. https://doi.org/10.1007/s00726-011-1102-0
4. Ganesan K, Jayachandran M, Xu B (2018) A critical review on hepatoprotective effects of bioactive food components. Crit Rev Food Sci Nutr 58:1165–1229. https://doi.org/10.1080/10408398.2016.1244154
5. Garcés-Rimón M, Sandoval M, Molina E, López-Fandiño R, Miguel M (2016) Egg protein hydrolysates: New culinary textures. Int J Gastron Food Sci 3:17–22. https://doi.org/10.1016/j.ijgfs.2015.04.001
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