Investigating the hydrogen peroxide quenching capacity of proteins in polyphenol-rich foods

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 16, 2011, Pages 8915-8922

  Zhou, Lisa ^a   Elias, Ryan J ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

( ) epigallocatechin 3 gallate (EGCG); bioactive polyphenols; Food oil in water emulsions; hydrogen peroxide; protein oxidation

Indexed keywords

ANTIOXIDANT EFFECT; AQUEOUS PHASE; CASEINATE; CONCENTRATION-DEPENDENT; EPIGALLOCATECHIN-3-GALLATE; FOOD OIL-IN-WATER EMULSIONS; FOOD PROTEINS; FREE RADICAL SCAVENGING ACTIVITY; GALLATE; LARGE PARTS; OIL-IN-WATER (O/W) EMULSION; OXIDATIVE STABILITY; POLYPHENOLIC COMPOUND; POLYPHENOLS; PROOXIDANT; PROTEIN OXIDATION; PROTEIN SYSTEM; RADICAL CHAIN; REACTIVE OXYGEN SPECIES; SCAVENGING ABILITY; SCAVENGING ACTIVITIES; SURFACTANT-STABILIZED; TWEEN 80; WHEY PROTEIN ISOLATE;

EMULSIONS; FREE RADICALS; HYDROGEN; HYDROGEN PEROXIDE; OXIDATION; PHENOLS; SODIUM; SURFACE ACTIVE AGENTS;

PROTEINS;

ANTIOXIDANT; CATECHIN; DRUG DERIVATIVE; EPIGALLOCATECHIN GALLATE; HYDROGEN PEROXIDE; POLYPHENOL; REACTIVE OXYGEN METABOLITE;

ARTICLE; CHEMISTRY; EMULSION; OXIDATION REDUCTION REACTION; PROTEIN INTAKE;

ANTIOXIDANTS; CATECHIN; DIETARY PROTEINS; EMULSIONS; HYDROGEN PEROXIDE; OXIDATION-REDUCTION; POLYPHENOLS; REACTIVE OXYGEN SPECIES;

EID: 80051753627     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf201491k     Document Type: Article

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