Proteins have excellent potential as antioxidant additives in foods because they can inhibit lipid peroxidation through multiple pathways including inactivation of reactive oxygen species, scavenging free radicals, chelation of pro-oxidative transition metals, reduction of hydroperoxides, and alteration of the physical properties of food systems. Numbers of herbs are traditionally used in different countries during drug of toxin induced hepatic and renal disorders, such as 43kDa protein molecule isolated from leaves of ...
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Proteins have excellent potential as antioxidant additives in foods because they can inhibit lipid peroxidation through multiple pathways including inactivation of reactive oxygen species, scavenging free radicals, chelation of pro-oxidative transition metals, reduction of hydroperoxides, and alteration of the physical properties of food systems. Numbers of herbs are traditionally used in different countries during drug of toxin induced hepatic and renal disorders, such as 43kDa protein molecule isolated from leaves of Cajanus indicus L., which provide maximum protection for liver, kidney and other organs in vivo against different toxins.
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