Influence of Laccase and Tyrosinase on the Antioxidant Capacity of Selected Phenolic Compounds on Human Cell Lines

Influence of Laccase and Tyrosinase on the Antioxidant Capacity of Selected Phenolic Compounds on Human Cell Lines

Polyphenolic compounds affect the color, odor and taste of numerous food products of plant origin. In addition to the visual and gustatory properties, they serve as radical scavengers and have antioxidant effects. Polyphenols, especially resveratrol in red wine, have gained increasing scientific and...

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Bibliographic Details
Main Authors: Matthias Riebel, Andrea Sabel, Harald Claus, Petra Fronk, Ning Xia, Huige Li, Helmut König, Heinz Decker
Format: Article
Language:English
Published: MDPI AG 2015-09-01
Series:Molecules
Subjects:
polyphenols
tyrosinase
laccase
oxidation
antioxidant activity
DPPH•
cell cultures
Online Access:http://www.mdpi.com/1420-3049/20/9/17194

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