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Antioxidant Effects of Rhodoxanthin from Potamogeton crispus L. on H2 O2 -Induced RAW264.7 Macrophages Cells.
Fu, Cong; Dong, Hongchun; Wang, Xiaozhen; Wang, Huirui; Zheng, Yang; Ren, Dandan; He, Yunhai; Liu, Shu; Wang, Qiukuan.
Afiliação
  • Fu C; College of Food Science and Engineering, Dalian Ocean University, Dalian, 116023, P. R. China.
  • Dong H; College of Food Science and Engineering, Dalian Ocean University, Dalian, 116023, P. R. China.
  • Wang X; College of Food Science and Engineering, Dalian Ocean University, Dalian, 116023, P. R. China.
  • Wang H; College of Food Science and Engineering, Dalian Ocean University, Dalian, 116023, P. R. China.
  • Zheng Y; College of Food Science and Engineering, Dalian Ocean University, Dalian, 116023, P. R. China.
  • Ren D; College of Food Science and Engineering, Dalian Ocean University, Dalian, 116023, P. R. China.
  • He Y; National R&D Branch Center for Seaweed Processing, Dalian, 116023, P. R. China.
  • Liu S; Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Dalian, 116023, P. R. China.
  • Wang Q; College of Food Science and Engineering, Dalian Ocean University, Dalian, 116023, P. R. China.
Chem Biodivers ; 20(1): e202200393, 2023 Jan.
Article em En | MEDLINE | ID: mdl-36471653
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Potamogetonaceae / Antioxidantes Idioma: En Revista: Chem Biodivers Ano de publicação: 2023 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Potamogetonaceae / Antioxidantes Idioma: En Revista: Chem Biodivers Ano de publicação: 2023 Tipo de documento: Article