Redox chemistry of the molecular interactions between tea catechins and human serum proteins under simulated hyperglycemic conditions-Reference-Cited by-同舟云学术

Redox chemistry of the molecular interactions between tea catechins and human serum proteins under simulated hyperglycemic conditions

Published:2016 Issue:3 Volume:7 Page:1390-1400
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Özyurt Hazal¹²³⁴⁵,Luna Carolina⁶⁷⁸⁹,Estévez Mario¹⁰¹¹¹²¹³⁹

Affiliation:

1. Graduate School of Natural and Applied Sciences

2. Food Engineering Branch

3. Ege University

4. 35100 Izmir

5. Turkey

6. Sistema Extremeño de Salud

7. SES

8. Cáceres

9. Spain

10. IPROCAR Research Institute

11. TECAL research group

12. University of Extremadura

13. Caceres

Abstract

Carbonylation is an irreversible modification in oxidized proteins that has been directly related to a number of health disorders including Type 2 diabetes.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C5FO01525A

Reference51 articles.

1. Reactive Oxygen-Mediated Protein Oxidation in Aging and Disease

2. Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health

3. Protein carbonylation in human diseases

4. Protein carbonyls in meat systems: A review

5. Formation of α-Aminoadipic and γ-Glutamic Semialdehydes in Proteins by the Maillard Reaction

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