Edible Acid–Base Complexes of Caffeic Acid with Histidine and Arginine Exhibit Enhanced Antimicrobial and Antioxidant Characteristics-Reference-Cited by-同舟云学术

Edible Acid–Base Complexes of Caffeic Acid with Histidine and Arginine Exhibit Enhanced Antimicrobial and Antioxidant Characteristics

Published:2022-02-03 Issue:2 Volume:2 Page:368-377
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Mude Hemanjali¹,Thakur Anindita¹,Balapure Aniket²,Maroju Pranay Amruth¹,Ganesan Ramakrishnan²^ORCID,Ray Dutta Jayati¹^ORCID

Affiliation:

1. Department of Biological Sciences, Pilani, Hyderabad Campus, Birla Institute of Technology and Science (BITS), Jawahar Nagar, Kapra Mandal, Medchal District, Hyderabad, Telangana 500078 India

2. Department of Chemistry, Pilani, Hyderabad Campus, Birla Institute of Technology and Science (BITS), Jawahar Nagar, Kapra Mandal, Medchal District, Hyderabad, Telangana 500078 India

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00472

Reference49 articles.

1. Physical and Antibacterial Properties of Edible Films Formulated with Apple Skin Polyphenols

2. Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol–gluten interactions

3. Camu-camu seed (Myrciaria dubia) – From side stream to an antioxidant, antihyperglycemic, antiproliferative, antimicrobial, antihemolytic, anti-inflammatory, and antihypertensive ingredient

4. Phenolic compounds that cross the blood–brain barrier exert positive health effects as central nervous system antioxidants

5. Untargeted Chemometrics Evaluation of the Effect of Juicing Technique on Phytochemical Profiles and Antioxidant Activities in Common Vegetables

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