Antioxidant and anti‐inflammatory activities of ethyl acetate extracts of chub mackerel ( Scomber colias ): a thorough seasonal evaluation-Reference-Cited by-同舟云学术

Antioxidant and anti‐inflammatory activities of ethyl acetate extracts of chub mackerel ( Scomber colias ): a thorough seasonal evaluation

Published:2021-06-15 Issue:9 Volume:56 Page:4576-4584
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Cardoso Carlos¹²^ORCID,Matos Joana¹³,Gomes‐Bispo Ana¹²,Afonso Cláudia¹²,Motta Carla⁴^ORCID,Castanheira Isabel⁴,Prates José A. M.⁵,Bandarra Narcisa M.¹²

Affiliation:

1. Division of Aquaculture, Upgrading, and Bioprospection (DivAV) Portuguese Institute for the Sea and Atmosphere (IPMA, IP) Avenida Alfredo Magalhães Ramalho, 6 Algés 1495‐165 Portugal

2. CIIMAR Interdisciplinary Centre of Marine and Environmental Research University of Porto Rua dos Bragas 289 Porto 4050‐123 Portugal

3. Faculdade de Ciências da Universidade de Lisboa Campo Grande, 16 Lisboa 1749‐016 Portugal

4. Instituto Nacional de Saúde Doutor Ricardo Jorge Av. Padre Cruz Lisbon 1600‐560 Portugal

5. Centro de Investigação Interdisciplinar em Sanidade Animal (CIISA) Faculdade de Medicina Veterinária Universidade de Lisboa Lisbon 1300‐477 Portugal

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15185

Reference51 articles.

1. Bioactive Constituents Present in Tilapia Fish (Oreochroumis niluticus) and its Potential Food Applications

2. Chemical composition, antiproliferative and antioxidant properties of lipid classes in ordinary and dark muscles from chub mackerel (Scomber japonicus)

3. Identification and characterization of novel antioxidant peptides from mackerel (Scomber japonicus) muscle protein hydrolysates

4. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

5. Element contents in commercial fish species from the Croatian market