Potential of phenolic compounds in Ligustrum robustum (Rxob.) Blume as antioxidant and lipase inhibitors: Multi-spectroscopic methods and molecular docking.

Gao, Hao-Xiang; Liang, Heng-Yu; Chen, Nan; Shi, Bi; Zeng, Wei-Cai

Gao, Hao-Xiang; Liang, Heng-Yu; Chen, Nan; Shi, Bi; Zeng, Wei-Cai.

Afiliação

Gao HX; Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, People's Republic of China.
Liang HY; Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, People's Republic of China.
Chen N; The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, People's Republic of China.
Shi B; Department of Biomass and Leather Engineering, Sichuan University, Chengdu, People's Republic of China.
Zeng WC; Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, People's Republic of China.

J Food Sci ; 87(2): 651-663, 2022 Feb.

Article em En | MEDLINE | ID: mdl-35122440

Assuntos

Ligustrum; Antioxidantes/farmacologia; Lipase; Simulação de Acoplamento Molecular; Fenóis/farmacologia; Extratos Vegetais/farmacologia

Palavras-chave

Ligustrum robustum (Rxob.) Blume; antioxidant; mechanism; pancreatic lipase; phenolic compound

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Ligustrum Idioma: En Revista: J Food Sci Ano de publicação: 2022 Tipo de documento: Article