Nutritional aspects of β-carotene and resveratrol antioxidant synergism in giant unilamellar vesicles-Reference-Cited by-同舟云学术

Nutritional aspects of β-carotene and resveratrol antioxidant synergism in giant unilamellar vesicles

Published:2014 Issue:7 Volume:5 Page:1573-1578
ISSN:2042-6496
Container-title:Food Funct.
language:en
Short-container-title:Food Funct.

Author:

Wang Hui-Jing¹²³,Liang Ran¹²³,Fu Li-Min¹²³,Han Rui-Min¹²³,Zhang Jian-Ping¹²³,Skibsted Leif H.⁴⁵⁶⁷

Affiliation:

1. Department of Chemistry

2. Renmin University of China

3. Beijing 100872, China

4. Food Chemistry

5. Department of Food Science

6. University of Copenhagen

7. DK-1958 Frederiksberg C, Denmark

Abstract

β-Carotene andtrans-resveratrol synergistically protect biomembranes from oxidative stress, where β-carotene induces a lag phase andtrans-resveratrol reduces the liposomal budding rate.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2014/FO/C4FO00225C

Reference50 articles.

1. Oxidative stress and cancer: have we moved forward?

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3. Red blood cells, platelets and polymorphonuclear neutrophils of patients with sickle cell disease exhibit oxidative stress that can be ameliorated by antioxidants

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5. Dietary Flavonoids: Intake, Health Effects and Bioavailability

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