Now showing items 1-3 of 3
Number of hydroxyl groups on the B-ring of flavonoids affects their antioxidant activity and interaction with phorbol ester binding site of PKCδ C1B domain: in Vitro and in silico studies
(American Chemical Society, 2015)
Although ﬂavonoids have been reported for their beneﬁts and nutraceutical potential use, the importance of their structure on their beneﬁcial eﬀects, especially on signal transduction mechanisms, has not been well clariﬁed. ...
Effect of drying process on the production of 5-hydroxymethylfurfural in citrofortunella microcarpa at two different maturity stages
(International Cooperation and Development Fund, 2015)
Citrofortunella microcarpa is a well-known citrus fruit as a good source for flavonoids and antioxidant compounds in peels and seeds. However, they are leftover from juice industry. 5-Hydroxymethylfurfural (HMF) is ...
Gallic acid content in taiwanese teas at different degrees of fermentation and its antioxidant activity by inhibiting PKCδ activation: in vitro and in silico studies
Teas can be classified according to their degree of fermentation, which has been reported to affect both the bioactive components in the teas and their antioxidative activity. In this study, four kinds of commercial Taiwanese ...