Effect of Scomberomorus niphonius peptide on the characteristics of resveratrol-Reference-Cited by-同舟云学术

Effect of Scomberomorus niphonius peptide on the characteristics of resveratrol

Published:2021 Issue:22 Volume:12 Page:11449-11459
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Yuan Erdong¹,Nie Shiying¹,Qi Chunli¹²,Chang Bo¹,Ren Jiaoyan¹^ORCID

Affiliation:

1. School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China

2. Institute of Laboratory Animal Science, Jinan University, Guangzhou, 510632, China

Abstract

The results suggest that the peptide SHa-1 may help to increase the bioavailability of resveratrol by increasing the solubility, digestive stability, and intestinal absorption of resveratrol, thereby promoting its inhibitory effect on B16 cells.

Funder

National Key Research and Development Program of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO01333E

Reference33 articles.

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5. Characterization of trans-Resveratrol-Loaded Lipid-Core Nanocapsules and Tissue Distribution Studies in Rats

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