Reduction of hexavalent chromium by digested oat bran proteins

Food Chemistry

Volumn 153, Issue , 2014, Pages 171-176

  Tsopmo, Apollinaire ^a   Gao, Qing ^a   Baakdah, Morooj M ^a  

^a CARLETON UNIVERSITY   (Canada)

Author keywords

Chromium; Oat bran protein; Oxidative stress; Radical scavengers

Indexed keywords

CHROMIUM; CHROMIUM COMPOUNDS; FREE RADICALS; OXIDATIVE STRESS;

CONFORMATION CHANGE; HEXAVALENT CHROMIUM; INHIBITION ACTIVITY; OAT BRAN; PROTEIN OXIDATION; RADICAL SCAVENGERS; REDUCING ACTIVITY; SCAVENGING ACTIVITIES;

PROTEINS;

CHROMIUM; FREE RADICAL; OAT BRAN PROTEIN; PROTAMEX; PROTEIN; PROTEIN HYDROLYSATE; PROTEINASE; UNCLASSIFIED DRUG;

ANIMAL CELL; ANIMAL EXPERIMENT; ARTICLE; CONTROLLED STUDY; IN VIVO STUDY; MOUSE; NONHUMAN; OAT BRAN; OXIDATION REDUCTION STATE; OXIDATIVE STRESS; PH; PROTEIN CONFORMATION; PROTEIN HYDROLYSIS; PROTEIN INTAKE; PROTEIN ISOLATION;

CHROMIUM; OAT BRAN PROTEIN; OXIDATIVE STRESS; RADICAL SCAVENGERS;

AVENA SATIVA; CHROMIUM; DIGESTION; HUMANS; HYDROGEN-ION CONCENTRATION; OXIDATION-REDUCTION; OXIDATIVE STRESS; PLANT PROTEINS;

EID: 84892409016     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.049     Document Type: Article

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