| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543031 | Food Chemistry | 2011 | 9 Pages |
Abstract
⺠CPPs can be used as functional food ingredients due their antioxidant capacity. ⺠Pool B of CPPs showed the highest antioxidant capacity (TEAC and ORAC). ⺠CPPs protected Caco-2 cells against H2O2-induced oxidative stress. ⺠However, they failed to exert protection at mitochondrial level. ⺠Mechanism of action: metal chelation and modulation of intracellular signaling cascades.
Keywords
ΔΨmGSSGDHRMDAABTSPPPSOPAGSH-RdCATGSHAAPHNADPHCPPsGSH-PxMTTo-PhthalaldehydeROSEDTAEthylenediaminetetraacetic acidOxidative stressdihydrorhodamineSODCaco-2 cellsSuperoxide dismutaseSimulated gastrointestinal digestionTotal antioxidant capacitymalondialdehydenicotinamide adenine dinucleotide phosphateMitochondrial membrane potentialPropidium iodideCatalaseCaseinCaseinophosphopeptidesreduced glutathioneoxidized glutathioneglutathione reductaseglutathione peroxidaseReactive oxygen species
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
M.J. GarcÃa-Nebot, A. Cilla, A. AlegrÃa, R. Barberá,