Propolis: Plant Origin, Components and Biological Activities
Author:
Affiliation:
1. School of Food and Nutritional Sciences, University of Shizuoka
2. Department of Food and Nutritional Sciences, Chubu University
Publisher
Japanese Society of Nutrition and Food Science
Link
https://www.jstage.jst.go.jp/article/jsnfs/77/3/77_157/_pdf
Reference20 articles.
1. 1) Salatino A, Fernandes-Silva CC, Righi AA, Salatino MLF (2011) Propolis research and the chemistry of plant products. Nat Prod Rep 28: 925-36.
2. 2) Šturm L, Ulrih NP (2020) Advances in the propolis chemical composition between 2013 and 2018: A review. eFood 1: 24-37.
3. 3) Tsuda T, Kumazawa S (2021) Propolis: chemical constituents, plant origin, and possible role in the prevention and treatment of obesity and diabetes. J Agric Food Chem 69: 15484-94.
4. 4) Kasote D, Bankova V, Viljoen AM (2022) Propolis: chemical diversity and challenges in quality control. Phytochem Rev 21: 1887-911.
5. 5) Anđelković B, Vujisić L, Vučković I, Tešević V, Vajs V, Gođevac D (2017) Metabolomics study of Populus type propolis. J Pharm Biomed Anal 135: 217-26.
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