http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-201443084-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_db3095423f074e174f50431c8734739a |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01D15-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K38-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K7-06 |
| filingDate | 2013-05-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_00061d06716850d19ac493e923ce9f1b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0135dc734d6281291514d8912d39be65 |
| publicationDate | 2014-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-201443084-A |
| titleOfInvention | A peptide isolated from a hydrolysate of a squid cooking liquor and the use of the hydrolysate and the peptide |
| abstract | The present invention discloses novel bioactive peptides isolated from the hydrolysate of a salmon cooking liquor. The hydrolysate of the salmon cooking liquor and the bioactive peptides have anti-inflammatory effects. Accordingly, the present invention also discloses the use of the hydrolysate of the squid cooking liquor and the bioactive peptides for the preparation of food products and/or pharmaceuticals for the treatment and/or prevention of inflammation. |
| priorityDate | 2013-05-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 427.