High hydrostatic pressure pre-treatment of whey proteins enhances whey protein hydrolysate inhibition of oxidative stress and IL-8 secretion in intestinal epithelial cells
Background: High hyperbaric pressure treatment of whey protein isolate (WPI) causes changes in the protein structure that enhances the anti-oxidant and anti-inflammatory effects of WPI. Objective: The aim of this study was to compare the anti-oxidant and anti-inflammatory effects of pressurized whey...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Swedish Nutrition Foundation
2012-06-01
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| Series: | Food & Nutrition Research |
| Subjects: | |
| Online Access: | http://www.foodandnutritionresearch.net/index.php/fnr/article/view/17549/22907 |