Increase in antioxidant and anticancer effects of ginsenoside Re-lysine mixture by Maillard reaction

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 876-883

  Yamabe, Noriko ^a   Kim, Young Joo ^b   Lee, Seungyong ^b,c   Cho, Eun Ju ^a   Park, Soon Hye ^b   Ham, Jungyeob ^b   Kim, Hyun Young ^c   Kang, Ki Sung ^b  

^a Pusan National University   (South Korea)

^b Korea Institute of Science and Technology   (South Korea)

^c Gyeongsang National University   (South Korea)

Author keywords

Anticancer effect; Antioxidant; Ginsenoside; Lysine; Maillard reaction; Panax ginseng

Indexed keywords

ANTICANCER EFFECTS; GINSENOSIDES; LYSINE; MAILLARD REACTION; PANAX GINSENG;

AMINO ACIDS; ANTIOXIDANTS; CHEMICAL REACTIONS; FREE RADICALS; GLYCOSYLATION; MIXTURES;

PHARMACODYNAMICS;

ANTINEOPLASTIC AGENT; ANTIOXIDANT; CASPASE; GINSENOSIDE F4; GINSENOSIDE RE; GINSENOSIDE RG 2; GINSENOSIDE RG 6; LYSINE; PROTEIN BAX; PROTEIN BCL 2; UNCLASSIFIED DRUG;

ANTINEOPLASTIC ACTIVITY; ANTIOXIDANT ACTIVITY; APOPTOSIS; ARTICLE; CONTROLLED STUDY; DRUG SCREENING; DRUG STRUCTURE; GLYCATION; HEAT; HUMAN; HUMAN CELL;

ANTINEOPLASTIC AGENTS, PHYTOGENIC; ANTIOXIDANTS; CELL LINE, TUMOR; CELL PROLIFERATION; GINSENOSIDES; HUMANS; LYSINE; MAILLARD REACTION; MOLECULAR STRUCTURE; PANAX;

PANAX GINSENG;

EID: 84873717973     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.12.004     Document Type: Article

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