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Free Radical Research Volume 43, 2009 - Issue 10
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Original

Peptides as antioxidants and carbonyl quenchers in biological model systems

Sisse Jongberg Food Chemistry, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958, Frederiksberg C, Denmark
,
Charlotte U. Carlsen Food Chemistry, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958, Frederiksberg C, DenmarkCorrespondence[email protected]
&
Leif H. Skibsted Food Chemistry, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958, Frederiksberg C, Denmark
Pages 932-942 | Received 21 Apr 2009, Published online: 15 Sep 2009

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SunilK. Upadhyay & BrankoS. Jursic. (2011) Microwave-Assisted NBS Bromination of p-Iminotoluenes: Preparation of New Alcohol, Mercapto, and Amino Protection Groups. Synthetic Communications 41:21, pages 3177-3185.
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Chong Chen, Dongxiao Sun-Waterhouse, Jie Zhao, Mouming Zhao, Geoffrey I.N. Waterhouse & Weizheng Sun. (2021) Soybean protein isolate hydrolysates-liposomes interactions under oxidation: Mechanistic insights into system stability. Food Hydrocolloids 112, pages 106336.
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Chong Chen, Dongxiao Sun-Waterhouse, Yi Zhang, Mouming Zhao & Weizheng Sun. (2020) The chemistry behind the antioxidant actions of soy protein isolate hydrolysates in a liposomal system: Their performance in aqueous solutions and liposomes. Food Chemistry 323, pages 126789.
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Rubén Domínguez, Mirian Pateiro, Mohammed Gagaoua, Francisco J. Barba, Wangang Zhang & José M. Lorenzo. (2019) A Comprehensive Review on Lipid Oxidation in Meat and Meat Products. Antioxidants 8:10, pages 429.
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Roberto Lemus-Mondaca, Sebastian Pizarro-Oteíza, Mario Perez-Won & Gipsy Tabilo-Munizaga. (2018) Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features . Journal of Food Quality 2018, pages 1-10.
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Chibuike C. Udenigwe, M. Chinonye Udechukwu, Conrad Yiridoe, Angus Gibson & Min Gong. (2016) Antioxidant mechanism of potato protein hydrolysates against in vitro oxidation of reduced glutathione. Journal of Functional Foods 20, pages 195-203.
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Umesh Chand Singh Yadav. 2015. Free Radicals in Human Health and Disease. Free Radicals in Human Health and Disease 119 129 .
Alaa El-Din A. Bekhit, David L. Hopkins, Fahri T. Fahri & Eric N. Ponnampalam. (2013) Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies. Comprehensive Reviews in Food Science and Food Safety 12:5, pages 565-597.
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Helene Pindstrup, Cristina Fernández, José Manuel Amigo & Leif H. Skibsted. (2013) Multivariate curve resolution of spectral data for the pH-dependent reduction of ferrylmyoglobin by cysteine. Chemometrics and Intelligent Laboratory Systems 122, pages 78-83.
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Umesh C. S. Yadav & Kota V. Ramana. (2013) Regulation of NF-B-Induced Inflammatory Signaling by Lipid Peroxidation-Derived Aldehydes. Oxidative Medicine and Cellular Longevity 2013, pages 1-11.
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Anusha G.P. Samaranayaka & Eunice C.Y. Li-Chan. (2011) Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications. Journal of Functional Foods 3:4, pages 229-254.
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Lisa Zhou & Ryan J. Elias. (2011) Investigating the Hydrogen Peroxide Quenching Capacity of Proteins in Polyphenol-Rich Foods. Journal of Agricultural and Food Chemistry 59:16, pages 8915-8922.
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Antonio Vega-Gálvez, Margarita Miranda, Rodrigo Clavería, Issis Quispe, Judith Vergara, Elsa Uribe, Hector Paez & Karina Di Scala. (2011) Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo squid (Dosidicus gigas). LWT - Food Science and Technology 44:1, pages 16-23.
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L.H. Skibsted. 2010. Oxidation in Foods and Beverages and Antioxidant Applications. Oxidation in Foods and Beverages and Antioxidant Applications 3 35 .

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