The interaction of dietary flavonoids with xanthine oxidase in vitro: molecular property-binding affinity relationship aspects

The molecular property–affinity relationships of dietary flavonoids binding to xanthine oxidase were investigated in vitro by comparing the binding constants obtained from a fluorescence-quenching method. The inhibitions of dietary flavonoids on xanthine oxidase were also investigated and analyzed,...

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Detalles Bibliográficos
Autores principales: Yuan, Mengmeng, Liu, Yi, Xiao, Aiping, Leng, Juan, Liao, Liping, Ma, Lei, Liu, Liangliang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2019
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9062502/
https://www.ncbi.nlm.nih.gov/pubmed/35515322
http://dx.doi.org/10.1039/c8ra09926j

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9062502/
https://www.ncbi.nlm.nih.gov/pubmed/35515322
http://dx.doi.org/10.1039/c8ra09926j

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