Tropical fruit juices inhibit the in vitro protein carbonylation
DOI:
https://doi.org/10.3407/rpn.v5i2.6897Keywords:
Antioxidants, flavonoids, fruits, Natural juices, protein carbonylationAbstract
Protein carbonylation is a covalent and irreversible oxidative modification of the proteins which induce structural changes affecting their folding and interactions with other biomolecules.
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