Protein hydrolysate from canned sardine and brewing by-products improves TNF-α-induced inflammation in an intestinal–endothelial co-culture cell model-Reference-Cited by-同舟云学术

Protein hydrolysate from canned sardine and brewing by-products improves TNF-α-induced inflammation in an intestinal–endothelial co-culture cell model

Published:2017-07-17 Issue:6 Volume:57 Page:2275-2286
ISSN:1436-6207
Container-title:European Journal of Nutrition
language:en
Short-container-title:Eur J Nutr

Author:

Vieira Elsa F.,Van Camp John,Ferreira Isabel M. P. L. V. O.,Grootaert Charlotte

Funder

Fundação para a Ciência e a Tecnologia

European Regional Development Fund

Bijzonder Onderzoeksfonds

Publisher

Springer Science and Business Media LLC

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://link.springer.com/article/10.1007/s00394-017-1503-2/fulltext.html

Reference42 articles.

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4. Athmani N, Dehiba F, Allaoui A, Barkia A, Bougatef A, Lamri-Senhadji MY, Moncef N, Boualga A (2015) Sardina pilchardus and Sardinella aurita protein hydrolysates reduce cholesterolemia and oxidative stress in rat fed high cholesterol diet. J Exp Integr Med 5:47–54

5. Ferraro V, Carvalho AP, Piccirillo C, Santos MM, Castro PM, Pintado ME (2013) Extraction of high added value biological compounds from sardine, sardine-type fish and mackerel canning residues—a review. Mater Sci Eng C Mater Biol Appl 33:3111–3120

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