Polysaccharides in Food
Author:
Publisher
Springer Singapore
Link
http://link.springer.com/content/pdf/10.1007/978-981-13-1745-3_30-1
Reference163 articles.
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2. Błaszczyk K, Wilczak J, Harasym J, Gudej S, Suchecka D, Królikowski T, Lange E, Gromadzka-Ostrowska J (2015) Impact of low and high molecular weight oat beta-glucan on oxidative stress and antioxidant defense in spleen of rats with LPS induced enteritis. Food Hydrocoll 51:272–280
3. Bohn JA, BeMiller JN (1995) (1→3)-β-d-Glucans as biological response modifiers: a review of structure-functional activity relationships. Carbohydr Polym 28(1):3–14
4. Cai L, Zou S, Liang D, Luan L (2018) Structural characterization, antioxidant and hepatoprotective activities of polysaccharides from Sophorae tonkinensis Radix. Carbohydr Polym 184:354–365
5. Cao P, Sun J, Sullivan MA, Huang X, Wang H, Zhang Y, Wang N, Wang K (2018) Angelica sinensis polysaccharide protects against acetaminophen-induced acute liver injury and cell death by suppressing oxidative stress and hepatic apoptosis in vivo and in vitro. Int J Biol Macromol 111:1133–1139
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