Antioxidant properties of enzymatic hydrolysates from royal jelly

Journal of Medicinal Food

Volumn 9, Issue 3, 2006, Pages 363-367

  Nagai, Takeshi ^a   Inoue, Reiji ^b   Suzuki, Nobutaka ^c   Nagashima, Toshio ^a  

^a TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

^b Inoue Yohojo Bee Farm Inc   (Japan)

^c HIROSHIMA UNIVERSITY   (Japan)

Author keywords

Active oxygen species; Antioxidant properties; Enzymatic hydrolysates; Protein; Royal jelly; Scavenging activity

Indexed keywords

HYDROXYL RADICAL; PAPAIN; PEPSIN A; REACTIVE OXYGEN METABOLITE; ROYAL JELLY; SUPEROXIDE; TRYPSIN; 1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; FATTY ACID; PEPTIDE HYDROLASE; PHENOL DERIVATIVE; PICRIC ACID; PROTEIN; SCAVENGER;

ANTIOXIDANT ACTIVITY; ARTICLE; FATTY ACID OXIDATION; FOOD ANALYSIS; HYDROLYSIS; PRIORITY JOURNAL; PROTEIN CONTENT; CHEMISTRY; DRUG EFFECT; LIPID PEROXIDATION; METABOLISM; POLYACRYLAMIDE GEL ELECTROPHORESIS;

ANTIOXIDANTS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FATTY ACIDS; FREE RADICAL SCAVENGERS; HYDROXYL RADICAL; LIPID PEROXIDATION; PAPAIN; PEPSIN A; PEPTIDE HYDROLASES; PHENOLS; PICRATES; PROTEINS; SUPEROXIDES; TRYPSIN;

EID: 33750619567     PISSN: 1096620X     EISSN: None     Source Type: Journal    
DOI: 10.1089/jmf.2006.9.363     Document Type: Article

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