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Hydroxyl-related differences for three dietary flavonoids as inhibitors of human purine nucleoside phosphorylase

Qing-Hui Wen1, Lang-Hong Wang1, Xin-An Zeng1

  • 1School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China.

International Journal of Biological Macromolecules
|June 13, 2018
PubMed

Keywords:
Binding affinityDietary flavonoidsInhibitory activityMolecular modelingPurine nucleoside phosphorylase

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