Use of phytochemomics to evaluate the bioavailability and bioactivity of antioxidant peptides of soybean β-conglycinin-Reference-Cited by-同舟云学术

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Use of phytochemomics to evaluate the bioavailability and bioactivity of antioxidant peptides of soybean β-conglycinin

Published:2014-02-07 Issue:11 Volume:35 Page:1582-1589
ISSN:0173-0835
Container-title:ELECTROPHORESIS
language:en
Short-container-title:ELECTROPHORESIS

Author:

Amigo-Benavent Miryam¹,Clemente Alfonso²,Caira Simonetta³,Stiuso Paola⁴,Ferranti Pasquale⁵,del Castillo M. Dolores¹

Affiliation:

1. Institute of Food Science Research (CSIC-UAM); Madrid Spain

2. Estación Experimental del Zaidín (CSIC); Granada Spain

3. Istituto di Scienze dell’Alimentazione (ISA)-CNR; Avellino Italy

4. Second University of Naples; Naples (NA) Italy

5. University of Naples “Federico II”; Portici (NA) Italy

Publisher

Wiley

Subject

Clinical Biochemistry,Biochemistry,Analytical Chemistry

Reference30 articles.

1. Antioxidant Activity of Soy Protein Hydrolysates in a Liposomal System

2. Antioxidant properties of soy protein–fructooligosaccharide glycation systems and its hydrolyzates

3. Are the major antioxidants derived from soy protein and fructo-oligosaccharides model systems colored aqueous soluble or insoluble compounds?

4. Reducing, Radical Scavenging, and Chelation Properties of Fermented Soy Protein Meal Hydrolysate byLactobacillus plantarumLP6

5. β-Conglycinin Embeds Active Peptides That Inhibit Lipid Accumulation in 3T3-L1 Adipocytes in Vitro

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