Improved antioxidant and anti-melanogenic effects of ovalbumin derived from egg white after enzymatic hydrolysis
Abstract Consumption of oxidized foods or exposure of skin to ultraviolet (UV) can produce reactive oxygen species (ROS) that increase oxidative stresses that can lead to skin aging and melanogenesis. Hydrolyzing proteins like ovalbumin (OA) can significantly increase their bioactivities. In this st...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Nature
2026-02-01
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| Colecção: | Food Science of Animal Resources |
| Assuntos: | |
| Acesso em linha: | https://doi.org/10.1007/s44463-025-00024-x |
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