Content changes of Jiupei tripeptide Tyr-Gly-Asp during simulated distillation process of baijiu and the potential in vivo antioxidant ability investigation-Reference-Cited by-同舟云学术

Content changes of Jiupei tripeptide Tyr-Gly-Asp during simulated distillation process of baijiu and the potential in vivo antioxidant ability investigation

Published:2021-09 Issue: Volume:102 Page:104034
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Jiang Yunsong,Kang Qiao,Yin Zhongtian,Sun Jinyuan,Wang Bowen^ORCID,Zeng Xin-an,Zhao Dongrui,Li Hehe,Huang Mingquan

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Oxidative toxicity in diabetes and Alzheimer’s disease: mechanisms behind ROS/ RNS generation;Ahmad;J. Biomed. Sci.,2017

2. Bioactive compounds and antioxidant capacity of Lonicera caerulea berries: comparison of seven cultivars over three harvesting years;Auzanneau;J. Food Anal.,2018

3. Drug metabolism and oxidative stress: cellular mechanism and new therapeutic insights;Banerjee;Anal. Biochem.,2016

4. Nrf2-Keap1 signaling in oxidative and reductive stress;Bellezza;BBA Mol. Cell Res.,2018

5. Introduction: oxidation and inflammation, a molecular link between non-communicable diseases;Camps;Adv. Exp. Med. Biol.,2014

Cited by 8 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. Sweetness science of Baijiu: Unraveling flavor compounds, perception and analytical techniques;Food Chemistry Advances;2023-12

2. Virtual screening, identification, and potential antioxidant mechanism of novel bioactive peptides during aging by a short-chain peptidomics, quantitative structure–activity relationship analysis, and molecular docking;Food Research International;2023-10

3. Monitoring of the use of spent grape pomace after industrial distillation as a potent antioxidant and enzymes inhibitor;International Journal of Food Science & Technology;2023-09-21

4. Cross-modal interactions caused by nonvolatile compounds derived from fermentation, distillation and aging to harmonize flavor;Critical Reviews in Food Science and Nutrition;2023-01-30

5. Wine, beer and Chinese Baijiu in relation to cardiovascular health: the impact of moderate drinking;Food Science and Human Wellness;2023-01