Influence of B-Ring Hydroxylation on Interactions of Flavonols with Bovine Serum Albumin-Reference-Cited by-同舟云学术

Influence of B-Ring Hydroxylation on Interactions of Flavonols with Bovine Serum Albumin

Published:2008-03-12 Issue:7 Volume:56 Page:2350-2356
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Xiao Jianbo¹,Suzuki Makiko¹,Jiang Xinyu¹,Chen Xiaoqing¹,Yamamoto Koichiro¹,Ren Fenglian¹,Xu Ming¹

Affiliation:

1. College of Chemistry and Chemical Engineering, Central South University, Changsha, Hunan 410083, P. R. China, Department of Nutrition, Faculty of Health and Welfare, Okayama Prefectural University, Kuboki 111, Soja, Okayama 7191197, Japan, and Research Institute for Molecular Pharmacology and Therapeutics, Central South University, Changsha, Hunan 410083, P.R. China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf7037295

Reference34 articles.

1. Analysis of phenolic compounds in Muscatel wines produced in Portugal

2. Analysis of flavonoids from propolis by on-line HPLC–electrospray mass spectrometry

3. Vasorelaxant and Antioxidant Activity of Flavonols and Flavones: Structure-Activity Relationships

4. Flavonoids as peroxynitrite scavengers: the role of the hydroxyl groups

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