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Purification and characterization of antioxidant peptides from cooked eggs using a dynamic in vitro gastrointestinal model in vascular smooth muscle A7r5 cells

Antioxidant peptides derived from food sources are considered as safer alternatives to commercially available antioxidant drugs. As one of the most abundant protein sources, hen’s egg proteins were extensively used to produce antioxidant peptides by enzymatic hydrolysis. Our previous work indicated...

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Detalles Bibliográficos
Autores principales:	Wang, Jiapei, Liao, Wang, Nimalaratne, Chamila, Chakrabarti, Subhadeep, Wu, Jianping
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Nature Publishing Group UK 2018
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6550140/ https://www.ncbi.nlm.nih.gov/pubmed/31304257 http://dx.doi.org/10.1038/s41538-018-0015-7

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