Structural Characterization, Rheological Properties, Antioxidant and Anti-Inflammatory Activities of Polysaccharides from Zingiber officinale-Reference-Cited by-同舟云学术

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Structural Characterization, Rheological Properties, Antioxidant and Anti-Inflammatory Activities of Polysaccharides from Zingiber officinale

Published:2022-11-28 Issue:1 Volume:78 Page:160-165
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Jing Yongshuai,Cheng Wenjing,Li Mingsong,Zhang Yameng,Pang Xinyue,Qiu Xiaoyue,Zheng Yuguang,Zhang Danshen,Wu Lanfang

Funder

the “333 talent project” Program of Hebei Province

the S & T Program of Hebei Province

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11130-022-01033-7.pdf

Reference19 articles.

1. Chen XH, Chen GJ, Wang ZR et al (2020) A comparison of a polysaccharide extracted from ginger (Zingiber officinale) stems and leaves using different methods: preparation, structure characteristics, and biological activities. Int J Biol Macromol 151(15):635–649. https://doi.org/10.1016/j.ijbiomac.2020.02.222

2. Mao QQ, Xu XY, Cao SY et al (2019) Bioactive compounds and bioactivities of ginger (Zingiber officinale Roscoe). Foods 8(6):185–206. https://doi.org/10.3390/foods8060185

3. Liao DW, Cheng C, Liu JP et al (2020) Characterization and antitumor activities of polysaccharides obtained from ginger (Zingiber officinale) by different extraction methods. Int J Biol Macromol 152(1):894–903. https://doi.org/10.1016/j.ijbiomac.2020.02.325

4. Yang XL, Wei SQ, Lu XM et al (2021) A neutral polysaccharide with a triple helix structure from ginger: characterization and immunomodulatory activity. Food Chem 350(15):129216. https://doi.org/10.1016/j.foodchem.2021.129261

5. Bera K, Nosalova G, Sivova V et al (2016) Structural elements and cough suppressing activity of polysaccharides from Zingiber officinale rhizome. Phytother Res 30(1):105–111

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