Partitioning and Inhibition of Hemoglobin-Mediated Lipid Oxidation in Chicken by Components of Black Chokeberry Press Cake. (PubMed, Food Sci Anim Resour) - Jul 1, 2026 - "Liquid chromatography revealed that BCPC had high PCA, chlorogenic acid (CA), and neochlorogenic acid (NCA) contents, in them CA exhibited higher inhibitory effect on Hb-mediated lipid oxidation. PCA and CA can form strong hydrogen bonding interactions with Hb active sites, which is beneficial for stabilizing heme in Hb pockets, reducing the transformation of oxyhemoglobin to methemoglobin, and thus delaying the release of heme; NCA is different from PCA and CA in that it seizes the binding site between globin and heme on Hb, leading to the detachment of heme from globin."
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Ling Liu; Longqi Chen; Xueqing Lei; Zhaoyi Han
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