Possible Antioxidant Mechanism of Melanoidins Extract from Shanxi Aged Vinegar in Mitophagy-Dependent and Mitophagy-Independent Pathways
Author:
Affiliation:
1. College of Life Science, Shanxi University, Taiyuan 030006, China
2. College of Life Sciences, Nankai University, Tianjin 300073, China
Funder
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/jf501690e
Reference53 articles.
1. From balsamic to healthy: Traditional balsamic vinegar melanoidins inhibit lipid peroxidation during simulated gastric digestion of meat
2. Molecular Size and Molecular Size Distribution Affecting Traditional Balsamic Vinegar Aging
3. CONTRIBUTION OF MELANOIDINS TO THE ANTIOXIDANT ACTIVITY OF TRADITIONAL BALSAMIC VINEGAR DURING AGING
4. Correlation of volatile and nonvolatile components with the total antioxidant capacity of tartary buckwheat vinegar: Influence of the thermal processing
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