Protective effects of the phenolic compounds from mung bean hull against H2O2-induced skin aging through alleviating oxidative injury and autophagy in HaCaT cells and HSF cells
Rili Hao, Meiqi Li, Feng Li, Dongxiao Sun‐Waterhouse, Dapeng Li
Topics & Concepts
IsovitexinVitexinHaCaTChemistryOxidative stressChlorogenic acidBiochemistryViability assayFerulic acidCaffeic acid phenethyl esterCaffeic acidProtocatechuic acidGentisic acidAntioxidantPharmacologyFood scienceBiologyCellFlavonoidSalicylic acidIn vitroPhytochemicals and Antioxidant ActivitiesBee Products Chemical AnalysisSkin Protection and Aging