Nutraceuticals and antioxidant properties of Lonicera japonica Thunb. as affected by heating time
Author:
Affiliation:
1. Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul, South Korea
Funder
Rural Development Administration
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2019.1599389
Reference54 articles.
1. Comparison of five Lonicera flowers by simultaneous determination of multi-components with single reference standard method and principal component analysis
2. Antioxidant and anti-inflammatory activities of Lonicera japonica Thunb. var. sempervillosa Hayata flower bud extracts prepared by water, ethanol and supercritical fluid extraction techniques
3. Antioxidant constituents and a new triterpenoid glycoside fromFlos Lonicerae
4. Trifunctional inhibition of COX-2 by extracts of Lonicera japonica: Direct inhibition, transcriptional and post-transcriptional down regulation
5. Spectrum-Effect Relationships Between Chemical Fingerprints and Antibacterial Effects of Lonicerae Japonicae Flos and Lonicerae Flos Base on UPLC and Microcalorimetry
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