Astaxanthin is responsible for antiglycoxidative properties of microalga Chlorella zofingiensis-Reference-Cited by-同舟云学术

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Astaxanthin is responsible for antiglycoxidative properties of microalga Chlorella zofingiensis

Published:2011-06 Issue:4 Volume:126 Page:1629-1635
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sun Zheng,Liu Jin,Zeng Xiaohui,Huangfu Jieqiong,Jiang Yue,Wang Mingfu,Chen Feng

Funder

GRF Grand of the Research Grants Council of Hong Kong

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Antiglycation properties of aged garlic extract: Possible role in prevention of diabetic complications;Ahmad;Journal of Nutrition,2006

2. Inhibitory effects of ethyl acetate extract of Teucrium polium on in vitro protein glycoxidation;Ardstani;Food and Chemical Toxicology,2007

3. Pigments and structural changes in Chlorella zofingiensis upon light and nitrogen stress;Bar;Journal of Plant Pysiology,1995

4. Zeaxanthin accumulation in the absence of a functional xanthophyll cycle protects Chlamydomonas reinhardtii from photooxidative stress;Baroli;Plant Cell,2003

5. Antioxidant determination by the use of a stable free radical;Blois;Nature,1958

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