Caffeic acid: an antioxidant with novel antisickling properties.
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DOI: 10.1002/2211-5463.13295
Abstract: 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 Hb… read more here.
Keywords: caffeic acid; antisickling properties; acid antioxidant; antioxidant novel ... See more keywords