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Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts

This study was conducted to evaluate the antioxidative and anti-inflammatory effects of boiled pork powder (BPP) and hot water extract powder (HWEP) from 4 cuts of meat from Landrace × Yorkshire × Duroc (LYD). The highest DPPH radical scavenging activities determined were from BPP of Boston butt (13...

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Detalles Bibliográficos
Autores principales:	Gil, Juae, Kim, Dongwook, Yoon, Seok-Ki, Ham, Jun-Sang, Jang, Aera
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2016
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4869556/ https://www.ncbi.nlm.nih.gov/pubmed/27194938 http://dx.doi.org/10.5851/kosfa.2016.36.2.275

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