Utility of hesperidinase for food function research: enzymatic digestion of botanical extracts alters cellular antioxidant capacities and anti-inflammatory properties.

Yu, Lu; Huang, Haiqiu; Yu, Liangli Lucy; Wang, Thomas T Y

Yu, Lu; Huang, Haiqiu; Yu, Liangli Lucy; Wang, Thomas T Y.

Affiliation

Yu L; Department of Nutrition and Food Science, University of Maryland , College Park, Maryland 20742, United States.

J Agric Food Chem ; 62(34): 8640-7, 2014 Aug 27.

Article in En | MEDLINE | ID: mdl-25093531

Subject(s)

Anti-Inflammatory Agents/chemistry; Antioxidants/chemistry; Fungal Proteins/chemistry; Glycoside Hydrolases/chemistry; Juglandaceae/chemistry; Penicillium/enzymology; Plant Extracts/chemistry; Animals; Anti-Inflammatory Agents/pharmacology; Antioxidants/pharmacology; Biocatalysis; Cell Line; Digestion; Humans; Mice; Plant Extracts/pharmacology

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Full text: 1 Database: MEDLINE Main subject: Penicillium / Fungal Proteins / Plant Extracts / Juglandaceae / Glycoside Hydrolases / Anti-Inflammatory Agents / Antioxidants Language: En Journal: J Agric Food Chem Year: 2014 Type: Article Affiliation country: United States

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