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Construction and characterization of selenium nanoparticles stabilized by cranberry polyphenols with protective effects on erythrocyte hemolysis
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作者 Libo Wang fangming wei +3 位作者 Yinzhao Gao Zhe Chen Yanhui wei Yaqin Xu 《Food Bioscience》 2024年第5期4731-4739,共9页
Cranberry polyphenols(CPs)were obtained via ultrasound-assisted extraction and purification on a macroporous resin X-5 column.A green synthesis method of selenium nanoparticles(SeNPs)using CPs as reducing agents was t... Cranberry polyphenols(CPs)were obtained via ultrasound-assisted extraction and purification on a macroporous resin X-5 column.A green synthesis method of selenium nanoparticles(SeNPs)using CPs as reducing agents was then developed.Two types of SeNPs(CP-SeNPs1 and CP-SeNPs2)were successfully constructed and character-ized.The spherical particles were well-dispersed on the polyphenol templates and the addition of the poly-phenols reduced the aggregation of the nanoparticles.Both CP-SeNPs1 and CP-SeNPs2,with average particle sizes of 85.62±0.11 nm and 107.97±0.12 nm,respectively,demonstrated radical-scavenging activities and protective effects on erythrocyte hemolysis.CP-SeNPs2 possessed more significant antioxidant activity,as evi-denced by its higher radical-scavenging rate and greater enhancement of the erythrocyte antioxidant state compared to those of CP-SeNPs1.This study provides a new application of CPs and confirms their great potential in stabilizing SeNPs. 展开更多
关键词 Selenium nanoparticles Cranberry polyphenols Structural characterization Antioxidant activity Erythrocyte hemolysis
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