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STRUCTURAL AND ENZYMATIC PARAMETERS THAT DETERMINE ALKYL DEHYDROGENATION/HYDROXYLATION OF CAPSAICINOIDS BY CYTOCHROME P450 ENZYMES
Previous studies on the metabolism of capsaicinoids, natural products isolated from chili peppers, demonstrated the production of unique macrocyclic, alkyl dehydrogenated, ω-, and ω-1-hydroxylated products. This study investigated the structural and enzymatic parameters that direct selective alkyl d...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
2005
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2291355/ https://ncbi.nlm.nih.gov/pubmed/15640380 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1124/dmd.104.001214 |
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