Monosaccharide Composition and In Vitro Activity to HCT-116 Cells of Purslane Polysaccharides after a Covalent Chemical Selenylation.

Li, Ling-Yu; Guan, Qing-Yun; Lin, Ya-Ru; Zhao, Jun-Ren; Wang, Li; Zhang, Qiang; Liu, Hong-Fang; Zhao, Xin-Huai

Li, Ling-Yu; Guan, Qing-Yun; Lin, Ya-Ru; Zhao, Jun-Ren; Wang, Li; Zhang, Qiang; Liu, Hong-Fang; Zhao, Xin-Huai.

Afiliación

Li LY; School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China.
Guan QY; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
Lin YR; School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China.
Zhao JR; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
Wang L; School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China.
Zhang Q; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
Liu HF; School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China.
Zhao XH; Research Centre of Food Nutrition and Human Healthcare, Guangdong University of Petrochemical Technology, Maoming 525000, China.

Foods ; 11(23)2022 Nov 22.

Article en En | MEDLINE | ID: mdl-36496556

Palabras clave

HCT-116 cells; monosaccharide composition; nutraceutical effect; polysaccharide; purslane; selenylation

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: China