Antioxidant mechanism of potato protein hydrolysates against in vitro oxidation of reduced glutathione

Chibuike C. Udenigwe; M. Chinonye Udechukwu; Conrad Yiridoe; Angus Gibson; Min Gong

doi:10.1016/j.jff.2015.11.004

Antioxidant mechanism of potato protein hydrolysates against in vitro oxidation of reduced glutathione

Chibuike C. Udenigwe, M. Chinonye Udechukwu, Conrad Yiridoe, Angus Gibson, Min Gong

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64 Citations (Scopus)

Original language	English
Pages (from-to)	195-203
Number of pages	9
Journal	Journal of Functional Foods
Volume	20
DOIs	https://doi.org/10.1016/j.jff.2015.11.004
Publication status	Published - Jan 1 2016

ASJC Scopus Subject Areas

Food Science
Medicine (miscellaneous)
Nutrition and Dietetics

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10.1016/j.jff.2015.11.004

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title = "Antioxidant mechanism of potato protein hydrolysates against in vitro oxidation of reduced glutathione",

author = "Udenigwe, {Chibuike C.} and Udechukwu, {M. Chinonye} and Conrad Yiridoe and Angus Gibson and Min Gong",

note = "Funding Information: This work was supported by the Natural Sciences and Engineering Research Council of Canada (NSERC) through a Discovery Grant, Canada Foundation for Innovation (CFI) and Nova Scotia Research and Innovation Trust Fund (NSRIT) through an Infrastructure Grant, and Nova Scotia Department of Economic and Rural Development and Tourism through a Strategic Cooperative Education Incentive. Publisher Copyright: {\textcopyright} 2015 Elsevier Ltd.",

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T1 - Antioxidant mechanism of potato protein hydrolysates against in vitro oxidation of reduced glutathione

AU - Udenigwe, Chibuike C.

AU - Udechukwu, M. Chinonye

AU - Yiridoe, Conrad

AU - Gibson, Angus

AU - Gong, Min

N1 - Funding Information: This work was supported by the Natural Sciences and Engineering Research Council of Canada (NSERC) through a Discovery Grant, Canada Foundation for Innovation (CFI) and Nova Scotia Research and Innovation Trust Fund (NSRIT) through an Infrastructure Grant, and Nova Scotia Department of Economic and Rural Development and Tourism through a Strategic Cooperative Education Incentive. Publisher Copyright: © 2015 Elsevier Ltd.

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DO - 10.1016/j.jff.2015.11.004

M3 - Article

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SN - 1756-4646

VL - 20

SP - 195

EP - 203

JO - Journal of Functional Foods

JF - Journal of Functional Foods

ER -

Antioxidant mechanism of potato protein hydrolysates against in vitro oxidation of reduced glutathione

ASJC Scopus Subject Areas

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