Roles of anti- and pro-oxidant potential of cinnamic acid and phenylpropanoid derivatives in modulating growth of cultured cells
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-022-01042-x.pdf
Reference46 articles.
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3. Andjelković M, Van Camp J, De Meulenaer B, Depaemelaere G, Socaciu C, Verloo M, Verhe R. Iron-chelation properties of phenolic acids bearing catechol and galloyl groups. Food Chemistry. 98: 23-31 (2006)
4. Balasubashini MS, Rukkumani R, Viswanathan P, Menon VP. Ferulic acid alleviates lipid peroxidation in diabetic rats. Phytotherapy Research. 18: 310-314 (2004)
5. Bourne LC, Rice-Evans CA. The effect of the phenolic antioxidant ferulic acid on the oxidation of low density lipoprotein depends on the pro-oxidant used. Free Radical Research. 27: 337-344 (1997)
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