Amino Acid-PEGylated Resveratrol and Its Influence on Solubility and the Controlled Release Behavior-Reference-Cited by-同舟云学术

Amino Acid-PEGylated Resveratrol and Its Influence on Solubility and the Controlled Release Behavior

Published:2014 Issue:5 Volume:37 Page:785-793
ISSN:0918-6158
Container-title:Biological and Pharmaceutical Bulletin
language:en
Short-container-title:Biol. Pharm. Bull.

Author:

Zhang Yue¹²³,Song Haiwen¹,Shang Zhenhua¹²³,Chen Aibing¹²,Huang Daowei⁴,Zhao Hua¹²,Du Hongxia¹²

Affiliation:

1. School of Chemical and Pharmaceutical Engineering, Hebei University of Science and Technology

2. Hebei Research Center of Pharmaceutical and Chemical Engineering

3. State Key Laboratory Breeding Base-Hebei Province Key Laboratory of Molecular Chemistry for Drugs

4. Shanghai Institute of Pharmaceutical Industry

Publisher

Pharmaceutical Society of Japan

Subject

Pharmaceutical Science,Pharmacology,General Medicine

Link

https://www.jstage.jst.go.jp/article/bpb/37/5/37_b13-00863/_pdf

Reference33 articles.

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2. 2) Frémont L. Biological effects of resveratrol. Life Sci., 66, 663–673 (2000).

3. 3) Burns J, Yokota T, Ashihara H, Lean MEJ, Crozier A. Plant foods and herbal sources of resveratrol. J. Agric. Food Chem., 50, 3337–3340 (2002).

4. 4) Jang M, Cai L, Udeani GO, Slowing KV, Thomas CF, Beecher CW, Fong HH, Farnsworth NR, Kinghorn AD, Mehta RG, Moon RC, Pezzuto JM. Cancer chemopreventive activity of resveratrol, a natural product derived from grapes. Science, 275, 218–220 (1997).

5. 5) Todaro A, Palmeri R, Barbagallo RN, Pifferi PG, Spagna G. Increase of trans-resveratrol in typical Sicilian wine using β-glucosidase from various sources. Food Chem., 107, 1570–1575 (2008).

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