Effect of allicin and its mechanism of action in purine removal in turbot-Reference-Cited by-同舟云学术

Effect of allicin and its mechanism of action in purine removal in turbot

Published:2020-08-27 Issue:10 Volume:85 Page:3562-3569
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Li Tingting¹,Ren Likun²,Wang Dangfeng²^ORCID,Song Minjie²,Li Qiuying²^ORCID,Li Jianrong²

Affiliation:

1. Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University) Ministry of Education Dalian Liaoning 116029 China

2. College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Bohai University Jinzhou Liaoning 121013 China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15394

Reference28 articles.

1. Xanthine oxidase activity exerts a pro-oxidant and pro-inflammatory profile in gills of experimentally infected silver catfish with Streptococcus agalactiae

2. Xanthine Oxidoreductase-Derived Reactive Species: Physiological and Pathological Effects

3. Update on Importance of Diet in Gout

4. Hydrolysates of Fish Skin Collagen: An Opportunity for Valorizing Fish Industry Byproducts

5. Purine content of selected canadian food products

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4. Towards the Use of Adsorption Methods for the Removal of Purines from Beer;Molecules;2021-10-26

5. Allicin alleviated acrylamide-induced NLRP3 inflammasome activation via oxidative stress and endoplasmic reticulum stress in Kupffer cells and SD rats liver;Food and Chemical Toxicology;2021-02