Structural and antioxidant properties of gamma irradiated hyaluronic acid

Kim, Jae Kyung; Srinivasan, Periasamy; Kim, Jae Hun; Choi, Jong-il; Park, Hyun Jin; Byun, Myung Woo; Lee, Ju Woon

doi:10.1016/j.foodchem.2008.01.038

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Structural and antioxidant properties of gamma irradiated hyaluronic acid

Author(s): Jae Kyung Kim , Periasamy Srinivasan , Jae Hun Kim , Jong-il Choi , Hyun Jin Park , Myung Woo Byun , Ju Woon Lee

Publication date Created: August 2008

Publication date (Print): August 2008

Journal: Food Chemistry

Publisher: Elsevier BV

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Most cited references 45

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Studies on products of browning reaction. Antioxidative activities of products of browning reaction prepared from glucosamine.

Makoto Oyaizu (1986)

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Angiogenesis induced by degradation products of hyaluronic acid.

Parvathi Kumar, Aiden Arnold, Joseph West … (1985)

Partial degradation products of sodium hyaluronate produced by the action of testicular hyaluronidase induced an angiogenic response (formation of new blood vessels) on the chick chorioallantoic membrane. Neither macromolecular hyaluronate nor exhaustively digested material had any angiogenic potential. Fractionation of the digestion products established that the activity was restricted to hyaluronate fragments between 4 and 25 disaccharides in length.