Phenolic glycoside constituents from Brassica rapa flowers and their α-glucosidase inhibitory activity-Reference-Cited by-同舟云学术

Phenolic glycoside constituents from Brassica rapa flowers and their α-glucosidase inhibitory activity

Published:2018-06-11 Issue:23 Volume:33 Page:3398-3403
ISSN:1478-6419
Container-title:Natural Product Research
language:en
Short-container-title:Natural Product Research

Author:

Zhao Chun-Chao¹²^ORCID,Shen Jie²,Chen Jia¹,Shao Jian-Hua¹^ORCID,Li Ke-Huan¹,Gu Wen-Yan¹,Miao Ben-Jie¹

Affiliation:

1. Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China

2. Joint International Research Laboratory of Agriculture & Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou, China

Funder

National Natural Science Foundation of China

Publisher

Informa UK Limited

Subject

Organic Chemistry,Plant Science,Biochemistry,Analytical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/14786419.2018.1479704

Reference26 articles.

1. Phenolic compounds in fruits and beverages consumed as part of the mediterranean diet: their role in prevention of chronic diseases

2. Cocoa brew inhibits in vitro α-glucosidase activity: The role of polyphenols and high molecular weight compounds

3. Phenolic components ofOlea Europaea– isolation of tyrosol derivatives

4. Chemical characterisation of old cabbage (Brassica oleracea L. var. acephala) seed oil by liquid chromatography and different spectroscopic detection systems

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