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Gallic Acid Content in Taiwanese Teas at Different Degrees of Fermentation and Its Antioxidant Activity by Inhibiting PKCδ Activation: In Vitro and in Silico Studies.
Molecules. 2016 Oct 12;21(10):1346. doi: 10.3390/molecules21101346.
Molecules. 2016.
PMID: 27754346
Free PMC article.
Number of Hydroxyl Groups on the B-Ring of Flavonoids Affects Their Antioxidant Activity and Interaction with Phorbol Ester Binding Site of PKCδ C1B Domain: In Vitro and in Silico Studies.
Kongpichitchoke T, Hsu JL, Huang TC.
Kongpichitchoke T, et al.
J Agric Food Chem. 2015 May 13;63(18):4580-6. doi: 10.1021/acs.jafc.5b00312. Epub 2015 May 5.
J Agric Food Chem. 2015.
PMID: 25907027
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