Interactions of Gallic Acid with Porcine Hemoglobin: Effect on the Redox State and Structure of Hemoglobin
Author:
Affiliation:
1. College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, P. R. China
2. Department of Inspection, Chengdu Medical College, Chengdu 610101, P. R. China
Funder
Ministry of Industry and Information Technology of the People's Republic of China
National Natural Science Foundation of China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c06204
Reference40 articles.
1. Richards, M. P. Heme Proteins and Oxidation in Fresh and Processed Meats. Oxidation in Foods and Beverages and Antioxidant Applications; Woodhead Publish, 2010; pp 76–104.
2. Effects of glutathione, Trolox and desferrioxamine on hemoglobin-induced protein oxidative damage: Anti-oxidant or pro-oxidant?
3. Hemoglobin-based blood substitutes: oxygen carriers, pressor agents, or oxidants?
4. Heme Degradation by Reactive Oxygen Species
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