Associations between caseinophosphopeptides and theaflavin-3,3′-digallate and their impact on cellular antioxidant activity-Reference-Cited by-同舟云学术

Associations between caseinophosphopeptides and theaflavin-3,3′-digallate and their impact on cellular antioxidant activity

Published:2021 Issue:16 Volume:12 Page:7390-7401
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Jiang Yike¹^ORCID,Jin Weiping²,Li Jessica¹,Huang Qingrong¹

Affiliation:

1. Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, USA

2. College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu Road, Wuhan 430023, China

Abstract

The interactions between caseinophosphopeptides (CPPs) and theaflavin-3,3’-digallate (TF-3) and the consequent impacts on the cellular antioxidant activity of TF-3 have been investigated in this study.

Funder

China Scholarship Council

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO01413G

Reference38 articles.

1. Cellular Antioxidant Activity (CAA) Assay for Assessing Antioxidants, Foods, and Dietary Supplements

2. Prevention of Breast Cancer by Natural Phytochemicals: Focusing on Molecular Targets and Combinational Strategy

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