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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,...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2019
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| Materias: | |
| 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 |