Utilization of Chum Salmon (Oncorhynchus keta) Skin Gelatin Hydrolysates to Attenuate Hydrogen Peroxide-Induced Oxidative Injury in Rat Hepatocyte BRL Cell Model

Journal of Aquatic Food Product Technology

Volumn 24, Issue 7, 2015, Pages 648-660

  Fu, Yu ^a   Zhao, Xin Huai ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

antioxidant activity; gelatin hydrolysates; hydrogen peroxide; oxidative injury; rat hepatocyte line (BRL cells)

Indexed keywords

ANTIOXIDANTS; CELLS; FREE RADICALS; HYDROGEN PEROXIDE; OXIDATION; PEPTIDES; PEROXIDES; PLANTS (BOTANY); RATS;

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; GELATIN HYDROLYSATES; GLUTATHIONE REDUCTASE; OXIDATIVE INJURY; RAT HEPATOCYTES; SUPEROXIDE ANION RADICALS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

CYTOLOGY;

EID: 84946532282     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1080/10498850.2013.804141     Document Type: Article

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