Caffeic acid: an antioxidant with novel antisickling properties
It is well documented that caffeic acid (3,4‐dihydroxycinnamic acid) (CA) interacts with and inhibits the oxidative reactions of myoglobin (Mb) and hemoglobin (Hb), and this interaction underlies its antioxidative action in meat. Sickle cell hemoglobin (HbS) is known for its tendency to oxidize more...
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| Main Authors: | , , , |
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| Format: | article |
| Language: | EN |
| Published: |
Wiley
2021
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| Subjects: | |
| Online Access: | https://doaj.org/article/9b339d0f101547138ceaf5690cc514db |
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