Biomedical Engineering
Data on Biomedical Engineering Discussed by Researchers at Central South University
Published in Blood Weekly, September 1st, 2011
2011 SEP 1 -- According to the authors of recent research published in the Journal of Agricultural and Food Chemistry, "The relationship between the structural properties of selected dietary polyphenols and their affinities for bovine hemoglobin (bHB) was investigated by fluorescence analysis. The presence of an additional methoxy group on flavonoids weakened the affinities for bHB by 1.15-13.80 times."
"Hydroxylation on rings A, B, and C also significantly affected the affinity for bHB. The glycosylation of flavonoids decreased the affinities for bHB by 1 order of magnitude depending on the conjugation site and the class of sugar moiety....
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Source: Blood Weekly (2011-09-01)
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