Caffeic acid: an antioxidant with novel antisickling properties-Reference-Cited by-同舟云学术

Caffeic acid: an antioxidant with novel antisickling properties

Published:2021-09-22 Issue: Volume: Page:
ISSN:2211-5463
Container-title:FEBS Open Bio
language:en
Short-container-title:FEBS Open Bio

Author:

Kassa Tigist¹,Whalin James G.²,Richards Mark P.²,Alayash Abdu I.¹^ORCID

Affiliation:

1. Laboratory of Biochemistry and Vascular Biology Center for Biologics Evaluation and Research Food and Drug Administration (FDA) Silver Spring MD USA

2. Department of Animal and Dairy Sciences, Meat Science and Animal Biologics Discovery University of Wisconsin‐Madison WI USA

Publisher

Wiley

Subject

General Biochemistry, Genetics and Molecular Biology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/2211-5463.13295

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4. New developments in anti‐sickling agents: can drugs directly prevent the polymerization of sickle haemoglobin in vivo?;Oder E;Br J Haematol,2016

5. Hemoglobin oxidation‐dependent reactions promote interactions with band 3 and oxidative changes in sickle cell‐derived microparticles;Jana S;JCI Insight,2018

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