Platelet-Activating Factor (PAF) Antagonists in Foods: A Study of Lipids with PAF or Anti-PAF-like Activity in Cow's Milk and Yogurt-Reference-Cited by-同舟云学术

Platelet-Activating Factor (PAF) Antagonists in Foods: A Study of Lipids with PAF or Anti-PAF-like Activity in Cow's Milk and Yogurt

Published:1996-01-01 Issue:10 Volume:44 Page:3047-3051
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Antonopoulou Smaragdi¹,Semidalas Charis E.¹,Koussissis Stamatis¹,Demopoulos Constantinos A.¹

Affiliation:

1. Department of Chemistry, University of Athens, Panepistimioupolis 15771, Athens, Greece, and School of Food Technology and Nutrition, Technological Educational Institute of Athens, Agiou Spyridonos, Egaleo, Greece

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf950619y

Reference11 articles.

1. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

2. Platelet-activating factor. Evidence for 1-O-alkyl-2-acetyl-sn-glyceryl-3-phosphorylcholine as the active component (a new class of lipid chemical mediators).

3. Paf-acether production by Escherichia coli

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