| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5852314 | Food and Chemical Toxicology | 2012 | 7 Pages |
Abstract
⺠Interactions of resveratrol with membrane lipids were studied. ⺠We used the Langmuir technique and differential scanning calorimetry. ⺠We observed interactions between resveratrol and lipids on a molecular level. ⺠These interactions are influenced by the chemical structure of the lipids.
Keywords
DPPS1,2-dioleoyl-sn-glycero-3-phosphoserineDPPEDEPEΔHSOPsDOPSMMADSPsDPPC1-palmitoyl-2-oleoyl-sn-glycero-3-phosphoserine1,2-dipalmitoyl-sn-glycero-3-phosphocholine1,2-Dipalmitoyl-sn-glycero-3-phosphoethanolaminePOPsEnthalpymain transition temperatureResveratrolLipid membraneLiposomeMean molecular areaPolyphenolglycerophospholipid
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Authors
Beata Olas, Holm Holmsen,