In vitro antioxidant and antidiabetic activity of essential oils encapsulated in gelatin‐pectin particles against sugar, lipid and protein oxidation and amylase and glucosidase activity-Reference-Cited by-同舟云学术

In vitro antioxidant and antidiabetic activity of essential oils encapsulated in gelatin‐pectin particles against sugar, lipid and protein oxidation and amylase and glucosidase activity

Published:2020-10-07 Issue:12 Volume:8 Page:6457-6466
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Siahbalaei Roghayeh¹,Kavoosi Gholamreza¹^ORCID,Shakeri Raheleh²

Affiliation:

1. Institute of Biotechnology, School of Agriculture Shiraz University Shiraz Islamic Republic of Iran

2. Department of Biological Sciences and Biotechnology Faculty of Sciences University of Kurdistan Sanandaj Iran

Funder

Shiraz University

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1935

Reference45 articles.

1. A Review: Uses of Gas Chromatography-Mass Spectrometry (GC-MS) Technique for Analysis of Bioactive Natural Compounds of Some Plants

2. The Potential Protective Effects of Phenolic Compounds against Low-density Lipoprotein Oxidation

3. Sodium nitrite-induced oxidative stress causes membrane damage, protein oxidation, lipid peroxidation and alters major metabolic pathways in human erythrocytes

4. In-vitro (2D and 3D cultures) and in-vivo cytotoxic properties of Zataria multiflora essential oil (ZEO) emulsion in breast and cervical cancer cells along with the investigation of immunomodulatory potential

5. Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications

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