Purification, characterization and anti-hyperuricemic mechanism of novel xanthine oxidase inhibitory peptides from tea (Camellia sinensis L.) protein
Feng Ma, Shili Sun, Haoduo Ye, Zhenyu Zhang, Qimiao Chen, Shou‐Wei Yin, Yong Cao, Jianyin Miao
Topics & Concepts
Camellia sinensisXanthine oxidaseChemistryBiochemistryFood scienceBotanyEnzymeBiologyGout, Hyperuricemia, Uric AcidFood Quality and Safety StudiesNuts composition and effects