Influence of Laccase and Tyrosinase on the Antioxidant Capacity of Selected Phenolic Compounds on Human Cell Lines

Polyphenolic compounds affect the color, odor and taste of numerous food products of plant origin. In addition to the visual and gustatory properties, they serve as radical scavengers and have antioxidant effects. Polyphenols, especially resveratrol in red wine, have gained increasing scientific and...

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Detalles Bibliográficos
Autores principales: Riebel, Matthias, Sabel, Andrea, Claus, Harald, Fronk, Petra, Xia, Ning, Li, Huige, König, Helmut, Decker, Heinz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6332179/
https://www.ncbi.nlm.nih.gov/pubmed/26393557
http://dx.doi.org/10.3390/molecules200917194

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6332179/
https://www.ncbi.nlm.nih.gov/pubmed/26393557
http://dx.doi.org/10.3390/molecules200917194

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