Effect of polyphenols on oxymyoglobin oxidation: Prooxidant activity of polyphenols in vitro and inhibition by amino acids

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 5, 2013, Pages 1097-1104

  Masuda, Toshiya ^a   Inai, Miyuki ^a   Miura, Yukari ^a   Masuda, Akiko ^b   Yamauchi, Satoshi ^c  

^a UNIVERSITY OF TOKUSHIMA   (Japan)

^b SHIKOKU UNIVERSITY   (Japan)

^c EHIME UNIVERSITY   (Japan)

Author keywords

cysteine; oxymyoglobin oxidation; polyphenol; prooxidant activity

Indexed keywords

CYSTEINE; DIPHENOLS; IN-VITRO; PHENOLICS; PLANT PHENOLICS; POLYPHENOLS; PROOXIDANT;

AMINO ACIDS; OXIDATION;

PHENOLS;

3,4-DIHYDROXYPHENYLPROPIONIC ACID; ANTIOXIDANT; CAFFEIC ACID DERIVATIVE; CYSTEINE; DIHYDROCAFFEIC ACID; MYOGLOBIN; OXYMYOGLOBIN; POLYPHENOL; REACTIVE OXYGEN METABOLITE;

ARTICLE; CHEMISTRY; OXIDATION REDUCTION REACTION;

ANTIOXIDANTS; CAFFEIC ACIDS; CYSTEINE; MYOGLOBIN; OXIDATION-REDUCTION; POLYPHENOLS; REACTIVE OXYGEN SPECIES;

EID: 84873372635     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf304775x     Document Type: Article

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