The anti-oxidative effect of Lingzhi protein hydrolysates on lipopolysaccharide-stimulated A549 cells
Sucheewin Krobthong, Kiattawee Choowongkomon, Praphasri Suphakun, Buabarn Kuaprasert, Pawitrabhorn Samutrtai, Yodying Yingchutrakul
Topics & Concepts
ChemistryHydrolysateOxidative stressBiochemistryLipid peroxidationABTSDPPHAntioxidantAscorbic acidFood scienceHydrolysisFungal Biology and ApplicationsBee Products Chemical AnalysisPhytochemicals and Antioxidant Activities