Interaction of phenolic acids and their derivatives with human serum albumin: Structure–affinity relationships and effects on antioxidant activity

Food Chemistry

Volumn 240, Issue , 2018, Pages 1072-1080

  Zhang, Yunyue ^a   Wu, Simin ^a   Qin, Yinghui ^a   Liu, Jiaxin ^b   Liu, Jingwen ^a   Wang, Qingyu ^a   Ren, Fazheng ^a   Zhang, Hao ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Antioxidant activity; Human serum albumin; Mathematical model; Phenolic acids; Structure affinity relationships

Indexed keywords

ALKYLATION; ANTIOXIDANTS; BENZENE; BINDING ENERGY; BINS; BODY FLUIDS; HYDROGEN BONDS; MATHEMATICAL MODELS; QUENCHING;

ANTI-OXIDANT ACTIVITIES; BINDING AFFINITIES; BINDING CONSTANT; FLUORESCENCE QUENCHING METHOD; HUMAN SERUM ALBUMINS; HYDROPHOBIC FORCES; INNER FILTER EFFECTS; PHENOLIC ACIDS;

ORGANIC ACIDS;

ANTIOXIDANT; HYDROXYBENZOIC ACID DERIVATIVE; PHENOL DERIVATIVE; PHENOLIC ACID; SERUM ALBUMIN;

CHEMISTRY; HUMAN;

ANTIOXIDANTS; HUMANS; HYDROXYBENZOATES; PHENOLS; SERUM ALBUMIN;

EID: 85027519328     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.07.100     Document Type: Article

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