Antioxidant Effects of Rhodoxanthin from Potamogeton crispus L. on H 2 O 2 ‐Induced RAW264.7 Macrophages Cells-Reference-Cited by-同舟云学术

Antioxidant Effects of Rhodoxanthin from Potamogeton crispus L. on H ₂ O ₂ ‐Induced RAW264.7 Macrophages Cells

Author:

Fu Cong¹^ORCID,Dong Hongchun¹,Wang Xiaozhen¹,Wang Huirui¹,Zheng Yang¹,Ren Dandan¹²³^ORCID,He Yunhai¹²³,Liu Shu¹²³,Wang Qiukuan¹²³

Affiliation:

1. College of Food Science and Engineering Dalian Ocean University Dalian 116023 P. R. China

2. National R&D Branch Center for Seaweed Processing Dalian 116023 P. R. China

3. Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province Dalian 116023 P. R. China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Molecular Biology,Molecular Medicine,General Chemistry,Biochemistry,General Medicine,Bioengineering

Link

Reference48 articles.

2. Y. J. Lou L. Y. Yang Q. H. Zhang ‘Biological characteristics and nutritional value ofPotamogeton crispusL.’ Feed Ind.2000 10 27.

4. C. C. Guo Guo-Hua G. X. Wang ‘Removal ofPotamogeton crispusto suspended sediment and N P of water’ J. Soil.Water Conserv.2007 21 108–10.

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