Green tea polyphenol epigallocatechin-3-gallate improves the antioxidant capacity of eggs-Reference-Cited by-同舟云学术

Green tea polyphenol epigallocatechin-3-gallate improves the antioxidant capacity of eggs

Published:2020 Issue:1 Volume:11 Page:534-543
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Wang Jianping¹²³⁴⁵^ORCID,Jia Ru¹²³⁴⁵,Celi Pietro⁶⁷⁸⁹¹⁰^ORCID,Ding Xuemei¹²³⁴⁵^ORCID,Bai Shiping¹²³⁴⁵^ORCID,Zeng Qiufeng¹²³⁴⁵^ORCID,Mao Xiangbing¹²³⁴⁵^ORCID,Xu Shengyu¹²³⁴⁵^ORCID,Zhang Keying¹²³⁴⁵^ORCID

Affiliation:

1. Key Laboratory of Animal Disease-Resistance Nutrition

2. Ministry of Education

3. Animal Nutrition Institute

4. Sichuan Agricultural University

5. Chengdu

6. Faculty of Veterinary and Agricultural Sciences

7. The University of Melbourne

8. Parkville

9. Australia

10. DSM Nutritional Products

Abstract

Dietary supplementation with EGCG led to an increase in egg antioxidant activity and antioxidant chemical substances, tryptophan and carotenoid. This may be associated with its increasing effect on the oxidative stress related regulators expression (P38MAPK, Nrf2 and HO-1).

Funder

National Natural Science Foundation of China

Sichuan Province Science and Technology Support Program

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO02157D

Reference40 articles.

1. Advances in the Value of Eggs and Egg Components for Human Health

2. The possible roles of food-derived bioactive peptides in reducing the risk of cardiovascular disease