Publications by authors named "Zhi-Peng Shao"
Article Synopsis
- Proanthocyanidins (PAs), found in kiwi leaves, are identified as natural antioxidants, but their specific action pathways were not well-studied before this research.
- The study demonstrated that purified kiwi leaf PAs (PKLPs) effectively lower oxidative damage in Caco-2 cells caused by hydrogen peroxide (H2O2), reducing reactive oxygen species (ROS) and malondialdehyde levels while increasing antioxidant enzyme expression.
- This research highlights the role of PKLPs in activating the Nrf2-ARE signaling pathway, suggesting their potential for applications in promoting cell protection against oxidative stress.
The oxidized flavor could affect the sensory acceptability of consumers. In this study, the oxidized flavor compound (OFC) in different heated milk was analyzed using the solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The concentration of OFC increased with increasing the intensity of heat treatment.
View Article and Find Full Text PDF