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Updated: Jun 28, 2025

Formation of Covalent DNA Adducts by Enzymatically Activated Carcinogens and Drugs In Vitro and Their Determination by 32P-postlabeling
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Formation of Covalent DNA Adducts by Enzymatically Activated Carcinogens and Drugs In Vitro and Their Determination by 32P-postlabeling

Published on: March 20, 2018

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黄化合物化学结构与其抗氧化能力之间的关系 防止多环芳香碳化合物在加热肉类模型系统中的形成

Thi Thu Huong Huynh1, Wanwisa Wongmaneepratip2, Kanithaporn Vangnai1

  • 1Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.

Foods (Basel, Switzerland)
|April 13, 2024
PubMed
概括

饮食中的黄类化合物可以抑制加热肉中的多环芳 (PAHs) 形成. 瑞显示出最高的抑制,与其抗氧化剂和自由基清除能力相关,证明了减少PAH的结构-活性关系.

关键词:
在ABTS中,ABTS是ABTS.在 DPPH 的情况下,DPPH 是 DPPH.在FRAP中,FRAP是FRAP.抗氧化作用的抗氧化作用.黄类化合物 黄类化合物肉类模型系统的模型系统聚环芳香碳化合物 聚环芳香碳化合物

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