Antioxidant Effect of a Marine Oligopeptide Preparation from Chum Salmon (Oncorhynchus keta) by Enzymatic Hydrolysis in Radiation Injured Mice.docVIP

Mar. Drugs 2011, 9, 2304-2315; doi:10.3390/md9112304 OPEN ACCESS Marine Drugs ISSN 1660-3397 /journal/marinedrugs Article Antioxidant Effect of a Marine Oligopeptide Preparation from Chum Salmon (Oncorhynchus keta) by Enzymatic Hydrolysis in Radiation Injured Mice Ruiyue Yang 1,2, Junbo Wang 1, Zhigang Liu 1, Xinrong Pei 1, Xiaolong Han 1 and Yong Li 1,* 1 Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China; E-Mails: ruiyue_yang@ (R.Y.); bmuwjbxy@ (J.W.); zhigangliu718@ (Z.L.); rongpx@163.com (X.P.); hanxiaolong2005@ (X.H.) 2 The Key