Reduction of ferrylmyoglobin by dietary phenolic acid derivatives of cinnamic acid
Author:
Publisher
Elsevier BV
Subject
Physiology (medical),Biochemistry
Cited by 45 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. Myoglobin as a versatile peroxidase: Implications for a more important role for vertebrate striated muscle in antioxidant defense;Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology;2019-08
2. Homogeneous catalytic esterification of glycerol with cinnamic and methoxycinnamic acids to cinnamate glycerides in solventless medium: Kinetic modeling;Chemical Engineering Journal;2014-07
3. Fruits, vegetables and their polyphenols protect dietary lipids from oxidation during gastric digestion;Food & Function;2014-06-17
4. Reduction of Ferrylmyoglobin by Theanine and Green Tea Catechins. Importance of Specific Acid Catalysis;Journal of Agricultural and Food Chemistry;2013-03-15
5. Antioxidant mechanism of grape procyanidins in muscle tissues: Redox interactions with endogenous ascorbic acid and α-tocopherol;Food Chemistry;2012-10
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