Identification and Mode of Action of 5-Hydroxymethyl-2-furfural (5-HMF) and 1-Methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic Acid (MTCA) as Potent Xanthine Oxidase Inhibitors in Vinegars-Reference-Cited by-同舟云学术

Identification and Mode of Action of 5-Hydroxymethyl-2-furfural (5-HMF) and 1-Methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic Acid (MTCA) as Potent Xanthine Oxidase Inhibitors in Vinegars

Published:2012-09-19 Issue:39 Volume:60 Page:9856-9862
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lin Shu-Mei¹,Wu Jin-Yi¹,Su Chien¹,Ferng Sophia¹,Lo Chih-Yu¹,Chiou Robin Y.-Y.¹

Affiliation:

1. Department of Food Science and ‡Department of Microbiology, Immunology and Biopharmaceuticals, National Chiayi University, Chiayi 60004, Taiwan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf302711e

Reference41 articles.

1. Therapeutic Effects of Xanthine Oxidase Inhibitors: Renaissance Half a Century after the Discovery of Allopurinol

2. Gout

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4. Xanthine Oxidoreductase Promotes the Inflammatory State of Mononuclear Phagocytes through Effects on Chemokine Expression, Peroxisome Proliferator-activated Receptor-γ Sumoylation, and HIF-1α

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