PPP-13 Jugos de frutas tropicales inhiben la carbonilación proteica in vitro
DOI:
https://doi.org/10.3407/rpn.v5i2.6897Palabras clave:
Antioxidantes, flavonoides, proteínas carboniladas, frutas, jugos naturalesResumen
La carbonilación de proteínas es una modificación oxidativa covalente e irreversible capaz de inducir cambios estructurales en éstas y afectar su plegamiento e interacción con otras biomoléculas.
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