| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602135 | Food Chemistry | 2013 | 10 Pages |
Abstract
⺠Selected flavonoids changed membrane characteristics. ⺠Flavonoids influenced the membrane at water-lipid interface and in the bilayer. ⺠The hydrogen bonds have higher impact to flavonoids binding than log P3 partition.
Keywords
DPPCTMA-DPHDPHPoPCepigallocatechinEGCDSCEGCGBHT1,2-dipalmitoyl-sn-glycero-3-phosphocholine1,6-diphenyl-1,3,5-hexatrienePOPsepigallocatechin gallateElectron paramagnetic resonanceEPRMembrane fluidityFlavonoidsFluorescence spectroscopybutylated hydroxytoluenePOPEDifferential scanning calorimetrycholesterol
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Veronika Abram, Barbara Berlec, Ajda Ota, Marjeta Šentjurc, Petra Blatnik, Nataša Poklar Ulrih,