Enrichment of antioxidants in black garlic juice using macroporous resins and their protective effects on oxidation-damaged human erythrocytes-Reference-Cited by-同舟云学术

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Enrichment of antioxidants in black garlic juice using macroporous resins and their protective effects on oxidation-damaged human erythrocytes

Published:2017-08 Issue: Volume:1060 Page:443-450
ISSN:1570-0232
Container-title:Journal of Chromatography B
language:en
Short-container-title:Journal of Chromatography B

Author:

Zou Ying,Zhao Mouming,Yang Kun,Lin Lianzhu,Wang Yong

Funder

Natural Science Foundation of Guangdong Province, China

National Natural Science Foundation of China

Guangzhou Science and Technology Plan Projects

Publisher

Elsevier BV

Subject

Cell Biology,Clinical Biochemistry,Biochemistry,General Medicine,Analytical Chemistry

Reference35 articles.

1. Comprehensive NMR analysis of compositional changes of black garlic during thermal processing;Liang;J. Agric. Food Chem.,2015

2. Antioxidant effect of garlic and aged black garlic in animal model of type 2 diabetes mellitus;Lee;Nutr. Res. Pract.,2009

3. Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves;Angeles;Food Chem.,2016

4. The comparison of the contents of sugar amadori, and heyns compounds in fresh and black garlic;Yuan;J. Food Sci.,2016

5. Aged black garlic extract induces inhibition of gastric cancer cell growth in vitro and in vivo;Wang;Mol. Med. Rep.,2012

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4. Separation, purification, and crystallization of 1,5-pentanediamine hydrochloride from fermentation broth by cation resin;Frontiers in Bioengineering and Biotechnology;2023-01-04

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