Identification of antioxidative peptides from defatted walnut meal hydrolysate with potential for improving learning and memory

Food Research International

Volumn 78, Issue , 2015, Pages 216-223

  Chen, Huiping ^a   Zhao, Mouming ^a,b   Lin, Lianzhu ^a   Wang, Jufang ^a   Sun Waterhouse, Dongxiao ^a,b   Dong, Yi ^a   Zhuang, Mingzhu ^a   Su, Guowan ^a,b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center   (China)

Author keywords

Amino acid sequence; Antioxidative peptide; Cell viability; Memory impairments; Walnut meal hydrolysate

Indexed keywords

ANTIOXIDANTS; CELL DEATH; CELLS; CYTOLOGY; OILS AND FATS; PEPTIDES; PROTEINS;

AMINO ACID COMPOSITIONS; AMINO ACID SEQUENCE; ANTIOXIDATIVE PEPTIDES; CELL VIABILITY; ESSENTIAL AMINO ACIDS; LEARNING AND MEMORY IMPAIRMENTS; OXYGEN RADICAL ABSORBANCE CAPACITIES; WALNUT MEAL HYDROLYSATE;

AMINO ACIDS;

EID: 84949215686     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.10.008     Document Type: Article

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