Protein cleavage due to pro-oxidative activity in some spices
To investigate the pro-oxidative activity of nutmeg, safflower, and lemongrass, methanolic extracts of each were incubated with bovine serum albumin (BSA) in the absence or presence of Fe3+/EDTA/H2O2, Fe2+/ascorbate, or Cu2+/H2O2at 37°C. The protein cleavage by SDS-polyacrylamide gel electrophoresis...
Saved in:
Main Authors: | Sittiwat Lertsiri, Kanchana Dumri |
---|---|
Format: | Book Series |
Published: |
2018
|
Subjects: | |
Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84879942764&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/62056 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | Chiang Mai University |
Similar Items
-
Protein cleavage due to pro-oxidative activity in some spices
by: Sittiwat Lertsiri, et al.
Published: (2018) -
Pro-oxidative activity in some Thai spices
by: Kanchana Dumri, et al.
Published: (2018) -
Pro-oxidative activity in some Thai spices
by: Kanchana Dumri, et al.
Published: (2018) -
Protein cleavage due to pro-oxidative activity in some spices
by: Lertsiri S., et al.
Published: (2014) -
Pro-oxidative activity in some Thai spices
by: Dumri K., et al.
Published: (2014)