Antioxidant characteristics of hydrolysate from low-value sea cucumber: In vitro and in vivo activities of Caenorhabditis elegans-Reference-Cited by-同舟云学术

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Antioxidant characteristics of hydrolysate from low-value sea cucumber: In vitro and in vivo activities of Caenorhabditis elegans

Published:2023-10 Issue: Volume:19 Page:100836
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Chen Kexin,Shi Linfan,Ren Zhongyang,Weng Wuyin

Funder

National Key Research and Development Program of China

Wuhan Science and Technology Project

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference40 articles.

1. Official methods of analysis of International;AOAC,2005

2. Oxidative stress and male infertility: Current knowledge of pathophysiology and role of antioxidant therapy in disease management;Barati;Cellular and Molecular Life Sciences,2020

3. Alcalase-generated proteolysates of stone fish (Actinopyga lecanora) flesh as a new source of antioxidant peptides;Bordbar;International Journal of Food Properties,2018

4. The rice bran peptide KF-8 extends the lifespan and improves the healthspan of Caenorhabditis elegans via skn-1 and daf-16;Cai;Food & Function,2022

5. A novel antioxidant peptide purified from defatted round scad (Decapterus maruadsi) protein hydrolysate extends lifespan in Caenorhabditis elegans;Chen;Journal of Functional Foods,2020

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Lipid-Lowering and Antioxidant Effects of Self-Assembled Astaxanthin–Anthocyanin Nanoparticles on High-Fat Caenorhabditis elegans;Foods;2024-02-07

2. Phytochemical profile and antioxidant characteristics of bound and free phenolics from Rosa roxburghii Tratt;Food Bioscience;2024-02

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