Structural basis for the anti-aging effects of hydroxyproline-BCAA dipeptides: An integrated computational and experimental approach.
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| Title: | Structural basis for the anti-aging effects of hydroxyproline-BCAA dipeptides: An integrated computational and experimental approach. |
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| Authors: | Liu L; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China., Wu R; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China., Gao Z; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China., Wang H; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China., Xu A; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China., Hou X; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China., Zhang D; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China., Wang Z; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Electronic address: caasjgsmeat2021_6@126.com. |
| Source: | Food research international (Ottawa, Ont.) [Food Res Int] 2026 Jan 31; Vol. 224, pp. 117962. Date of Electronic Publication: 2025 Dec 07. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
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