The interaction of dietary flavonoids with xanthine oxidase in vitro : molecular property-binding affinity relationship aspects

The molecular property-affinity relationships of dietary flavonoids binding to xanthine oxidase were investigated by comparing the binding constants obtained from a fluorescence-quenching method. The inhibitions of dietary flavonoids on xanthine oxidase were also investigated and analyzed, revealing...

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Veröffentlicht in:	RSC advances 2019-01, Vol.9 (19), p.10781-10788
Hauptverfasser:	Yuan, Mengmeng, Liu, Yi, Xiao, Aiping, Leng, Juan, Liao, Liping, Ma, Lei, Liu, Liangliang
Format:	Artikel
Sprache:	eng
Schlagworte:	Affinity Binding Catechin Chemistry Flavonoids Fluorescence Hydrogenation Hydroxylation Investigations Methylation Molecular properties Nitric oxide Xanthine oxidase
Online-Zugang:	Volltext
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