Phenolic compounds of “blue food” Porphyra haitanensis: Chemical fingerprints, antioxidant activities, and in vitro antiproliferative activities against HepG2 cells
Jingwen Xu, Zhujia Li, Yongheng Zhao
Topics & Concepts
PolyphenolFood scienceAntioxidantFunctional foodHealth benefitsNutraceuticalChemistryBiotechnologyTraditional medicineBiologyBiochemistryMedicineSeaweed-derived Bioactive CompoundsAlgal biology and biofuel productionFree Radicals and Antioxidants