Antioxidant activities of a peptide derived from chicken dark meat

Antioxidant activities against hypochlorite ions and peroxyl radicals of a chicken dark meat hydrolysate digested with pepsin were examined with the myoglobin method based on the structure change of myoglobin due to redox reaction with reactive oxygen species (ROS). A peptide that showed strong anti...

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Bibliografiske detaljer
Udgivet i:J Food Sci Technol
Main Authors: Fukada, Yoko, Mizutani, Saki, Nomura, Sarika, Hara, Wakana, Matsui, Riko, Nagai, Kumiko, Murakami, Yuki, Washio, Nanami, Ikemoto, Narumi, Terashima, Masaaki
Format: Artigo
Sprog:Inglês
Udgivet: Springer India 2016
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Original Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4921101/
https://ncbi.nlm.nih.gov/pubmed/27407214
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2233-9
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