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Last Updated: 3 years ago

Possible Interaction: Mercaptopurine and Epigallocatechin Gallate

Research Papers that Mention the Interaction

As a result, high concentrations of EGCG (500 and 1000 mg/L) hampered emulsification and gel formation of MP.
The incorporation of EGCG at higher concentrations (>100 mg/L) promoted the loss of sulfhydryls, reduction of surface hydrophobicity, and aggregation and cross-linking of MP.
The results showed EGCG at all levels effectively suppressed lipid oxidation in MP emulsion composite gels during the entire chill storage (at 4 °C for 0, 3, or 7 days).
Food chemistry  •  2018  |  View Paper