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Structure-Activity Relationships and Changes in the Inhibition of Xanthine Oxidase by Polyphenols: A Review

Kexin Li1, Yumei Wang1, Wanlu Liu1

  • 1Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Beijing 100048, China.

Foods (Basel, Switzerland)
|August 10, 2024
PubMed

Keywords:
digestionpolyphenolprocessingstructure–activity relationshipsynergistic effectxanthine oxidoreductase

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