Comparative analysis of phenolic compounds in different thinned unripe kiwifruits and their biological functions-Reference-Cited by-同舟云学术

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Comparative analysis of phenolic compounds in different thinned unripe kiwifruits and their biological functions

Published:2024-12 Issue: Volume:24 Page:101815
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Deng Wen,Yang Qian-Ni,Liu Hong-Yan,Xia Yu,Yan Huiling,Huang Jing-Wei,Hu Yi-Chen,Zou Liang,Gan Ren-You,Wu Ding-Tao

Funder

National Natural Science Foundation of China

Science and Technology Department of Sichuan Province

The Agricultural Science and Technology Innovation Program

Publisher

Elsevier BV

Reference38 articles.

1. Organic acid conjugated phenolic compounds of hardy kiwifruit (Actinidia arguta) and their NF-κB inhibitory activity;Ahn;Food Chemistry,2020

2. Anti-diabetic and anti-obesity: Efficacy evaluation and exploitation of polyphenols in fruits and vegetables;Chen;Food Research International,2022

3. Investigation the interaction between procyanidin dimer and α-amylase: Spectroscopic analyses and molecular docking simulation;Dai;International Journal of Biological Macromolecules,2018

4. Extraction optimization of polyphenols from waste kiwi fruit seeds (Actinidia chinensis planch.) and evaluation of its antioxidant and anti-inflammatory properties;Deng;Molecules,2016

5. Antioxidant capacity and the relationship with polyphenol and vitamin C in Actinidia fruits;Du;Food Chemistry,2009

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