Purification and characterization of a novel antioxidative peptide from duck skin by-products that protects liver against oxidative damage-Reference-Cited by-同舟云学术

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Purification and characterization of a novel antioxidative peptide from duck skin by-products that protects liver against oxidative damage

Published:2012-11 Issue:1 Volume:49 Page:285-295
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Lee Seung-Jae,Kim Yon-Suk,Hwang Jin-Woo,Kim Eun-Kyung,Moon Sang-Ho,Jeon Byong-Tae,Jeon You-Jin,Kim Jong Moon,Park Pyo-Jam

Funder

Regional Innovation Center of the Ministry of Commerce, Industry and Energy through the Bio-Food & Drug Research at Konkuk University, Korea

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Nutrition and health aspect of free radicals and antioxidants;Aruoma;Food and Chemical Toxicology,1994

2. Handbook of methods for oxygen radical research;Clairborne,1984

3. Flavonoids — Chemistry, metabolism, cardioprotective effects and dietary sources;Cook;The Journal of Nutritional Biochemistry,1996

4. Nitric oxide and oxygen radicals: A question of balance;Darley-Usmar;FEBS Letters,1995

5. Malaria infection develops mitochondrial pathology and mitochondrial oxidative stress to promote hepatocyte apoptosis;Dey;Free Radical Biology & Medecine,2009

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