Proteomic analysis reveals the mechanisms of the astaxanthin suppressed foam cell formation

Aiyang Liu1, Ruizhi Li1, Farah Zaaboul1

  • 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.

Life Sciences
|May 12, 2023
PubMed
Abstract

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