| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538600 | Food Chemistry | 2012 | 5 Pages |
Abstract
⺠The TAC of SOD-MC measured by TEAC, DPPH and FRAP assays was relatively low. ⺠Its antioxidant potential had the highest radical-scavenging activity towards O2-. ⺠The antioxidant potential of SOD-MC could be mainly due to its high level of SOD. ⺠An ACE inhibitory activity of SOD-MC (IC50 = 2.4 ± 0.1 mg/mL) was demonstrated. ⺠Its use as functional food ingredient may have important public health implications.
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Authors
Julie Carillon, Daniele Del Rio, Pierre-Louis Teissèdre, Jean-Paul Cristol, Dominique Lacan, Jean-Max Rouanet,