Articles with "antisickling properties" as a keyword



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Caffeic acid: an antioxidant with novel antisickling properties.

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Published in 2021 at "FEBS open bio"

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