Dietary Flavonoids as Xanthine Oxidase Inhibitors: Structure-Affinity and Structure-Activity Relationships

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 35, 2015, Pages 7784-7794

  Lin, Suyun ^a   Zhang, Guowen ^a   Liao, Yijing ^a   Pan, Junhui ^a   Gong, Deming ^b  

^a NANCHANG UNIVERSITY   (China)

^b UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

flavonoids; inhibition; molecular modeling; structure activity relationship; xanthine oxidase

Indexed keywords

ALKYLATION; BINDING ENERGY; ENZYME INHIBITION; HYDROPHOBICITY; MOLECULAR MODELING;

BINDING AFFINITIES; HYDROPHOBIC INTERACTIONS; INHIBITORY ACTIVITY; PLANAR STRUCTURE; STRUCTURAL ASPECTS; STRUCTURE ACTIVITY RELATIONSHIPS; SUGAR SUBSTITUTIONS; XANTHINE OXIDASE;

FLAVONOIDS;

ENZYME INHIBITOR; FLAVONOID; XANTHINE OXIDASE;

BINDING SITE; CHEMICAL STRUCTURE; CHEMISTRY; HYDROXYLATION; KINETICS; METABOLISM; MOLECULAR DOCKING; STRUCTURE ACTIVITY RELATION;

BINDING SITES; ENZYME INHIBITORS; FLAVONOIDS; HYDROXYLATION; KINETICS; MOLECULAR DOCKING SIMULATION; MOLECULAR STRUCTURE; STRUCTURE-ACTIVITY RELATIONSHIP; XANTHINE OXIDASE;

EID: 84941068927     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b03386     Document Type: Article

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