Inhibition Mechanism of Catechin, Resveratrol, Butylated Hydroxylanisole, and Tert‐Butylhydroquinone on Carboxymethyl 1,2‐Dipalmitoyl‐sn‐Glycero‐3‐Phosphatidylethanolamine Formation-Reference-Cited by-同舟云学术

Inhibition Mechanism of Catechin, Resveratrol, Butylated Hydroxylanisole, and Tert‐Butylhydroquinone on Carboxymethyl 1,2‐Dipalmitoyl‐sn‐Glycero‐3‐Phosphatidylethanolamine Formation

Published:2019-07-17 Issue:8 Volume:84 Page:2042-2049
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Han Lipeng¹²^ORCID,Lin Qingna³,Liu Guoqin²³,Han Dongxue¹,Niu Li¹,Su Dongxiao¹

Affiliation:

1. Center for Advanced Analytical ScienceSchool of Chemistry and Chemical Engineering, Guangzhou Univ. Guangzhou 510006 China

2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety Guangzhou 510640 China

3. School of Food Science and EngineeringSouth China Univ. of Technology Guangzhou 510640 China

Funder

National Basic Research Program of China (973 Program)

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14668

Reference33 articles.

1. Antioxidant and pro-oxidant actions of resveratrol on human serum albumin in the presence of toxic diabetes metabolites: Glyoxal and methyl-glyoxal

2. Tea Polyphenols as Inhibitors of Furan Formed in the Maillard Model System and Canned Coffee Model

3. Identification and Quantification of Phosphatidylethanolamine-Derived Glucosylamines and Aminoketoses from Human Erythrocytes—Influence of Glycation Products on Lipid Peroxidation

4. Development of a direct in-matrix extraction (DIME) protocol for MALDI-TOF-MS detection of glycated phospholipids in heat-treated food samples

5. Effect of copper on oxidation of (+)-catechin in a model solution system

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