| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543272 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠Proteins was recovered from fish by-products, then was hydrolysed and fractionated. ⺠Antioxidant properties were investigated on free radicals using ESR spectroscopy. ⺠The peptide fraction (<1 kDa) significantly prevented the peroxidation of linoleic acid and alleviated oxidative stress in human intestinal epithelial cells.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Saiyi Zhong, Changwei Ma, Young C. Lin, Yongkang Luo,