In Vitro Antioxidant Properties of Wheat Bran Extracts and Their Inhibitory Effects on Collagenase, Elastase, and Hyaluronidase-Reference-Cited by-同舟云学术

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In Vitro Antioxidant Properties of Wheat Bran Extracts and Their Inhibitory Effects on Collagenase, Elastase, and Hyaluronidase

Published:2024-07-15 Issue:8 Volume:4 Page:1960-1966
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Li Cheng¹^ORCID,Wu Wei²^ORCID,Tilley Michael³,Chen Richard³,Sun Xiuzhi Susan¹^ORCID,Wang Weiqun⁴,Li Yonghui¹^ORCID

Affiliation:

1. Deparment of Grain Science and Industry, Kansas State University, Manhattan, Kansas 66506, United States

2. Deparment of Chemistry, Kansas State University, Manhattan, Kansas 66506, United States

3. Agricultural Research Service, Center for Grain and Animal Health Research, USDA, 1515 College Ave, Manhattan, Kansas 66502, United States

4. Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, Kansas 66506, United States

Funder

Agricultural Research Service

Kansas State University

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.4c00310

Reference40 articles.

1. Oxidative stress, aging, and diseases

2. Trends in electrochemical nanosensors for the analysis of antioxidants

3. Autophagy as an essential cellular antioxidant pathway in neurodegenerative disease

4. How natural dietary antioxidants in fruits, vegetables and legumes promote vascular health

5. Oxidative stress, the blood–brain barrier and neurodegenerative diseases: The critical beneficial role of dietary antioxidants

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