Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/0014-5793(73)80346-1 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Androgenic Anabolic Steroids Cause Thiol Imbalance in the Vascular Endothelial Cells.
Front Biosci (Landmark Ed)
January 2025
Department of Cytobiology and Proteomics, Medical University of Lodz, 92-215 Lodz, Poland.
Background: Androgenic anabolic steroids (AASs) are synthetic drugs structurally related to testosterone, with the ability to bind to androgen receptors. Their uncontrolled use by professional and recreational sportspeople is a widespread problem. AAS abuse is correlated with severe damage to the cardiovascular system, including changes in homeostasis and coagulation disorders.
View Article and Find Full Text PDFBeeswax Alcohol (BWA, Raydel) Improved Blood Oxidative Variables and Ameliorated Severe Damage of Zebrafish Kidneys, Testes, and Ovaries Impaired by 24-Week Consumption of a High-Cholesterol and High-Galactose Diet: A Comparative Analysis with Coenzyme Q.
Pharmaceuticals (Basel)
December 2024
Department of Biology, Chungnam National University, Daejeon 34134, Republic of Korea.
Objectives: The present study describes the comparative effect of 24-week supplementation of beeswax alcohol (BWA, Raydel, 0.5% and 1.0%, wt/wt) and coenzyme Q (CoQ, 0.
View Article and Find Full Text PDFThe Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study.
Foods
January 2025
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
The effect of polyphenols on the texture and flavor of egg yolk hot gel (EY) was studied. Tea polyphenols (TP), rosmarinic acid (RE), and curcumin (CC) showed significant antioxidant properties during egg yolk processing and could effectively reduce lipid oxidation products (decreased by 68.9%, 76.
View Article and Find Full Text PDFCitric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance.
Foods
January 2025
Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Meringue has limited the use of meringue for personalization because of its thermally unstable system. Citric acid (CA) enhancement of egg white protein (EWP) foaming properties is proposed for the preparation of 3D-printed meringues. The results showed that CA increased the viscosity, exposure of hydrophobic groups (79.
View Article and Find Full Text PDFStudy on structure, properties and formation mechanism of cassava starch-faba bean protein heat-induced gel.
Int J Biol Macromol
January 2025
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China. Electronic address:
In this experiment, the effects of different concentrations of cassava starch (CS) on the gel behavior of faba bean protein (FBP) were studied, focusing on the structural characteristics, gel characteristics and physical and chemical characteristics of the gel system. Specifically, with the increase of CS concentration from 4 % to 12 %, the morphology of the sample changed from fluid to gel solid. From the molecular structure, different concentrations of CS affected the secondary and tertiary structures of FBP protein, which made aromatic amino acids move to the surface of protein and promoted the transformation from α-helix to β-sheet.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!