Extraction, purification, structural character and biological properties of propolis flavonoids: A review-Reference-Cited by-同舟云学术

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Extraction, purification, structural character and biological properties of propolis flavonoids: A review

Published:2022-03 Issue: Volume:157 Page:105106
ISSN:0367-326X
Container-title:Fitoterapia
language:en
Short-container-title:Fitoterapia

Author:

Cui Jing,Duan Xueqin,Ke Liting,Pan Xingxue,Liu Jia,Song Xiaoping,Ma Wuren,Zhang Weimin,Liu Yingqiu,Fan Yunpeng

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Drug Discovery,Pharmacology,General Medicine

Reference179 articles.

1. Chinese Honeybee;Yang,2001

2. Chromatographic analysis with different detectors in the chemical characterisation and dereplication of African propolis;Zhang;TALANTA,2014

3. Chemical profiling and chemometric analysis of South African propolis;Kasote;Biochem. Syst. Ecol.,2014

4. Chemical characterisation of Nigerian red propolis and its biological activity against Trypanosoma Brucei;Omar;Phytochem Analysis,2015

5. Phytochemical analysis and biological evaluation of selected African propolis samples from Cameroon and Congo;Papachroni;Nat. Prod. Commun.,2015

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1. Construction of propolis flavonoids-phospholipid complex loaded O/W submicron emulsion for enhancing in-vivo dilution stability and gastrointestinal absorption efficiency;Journal of Food Engineering;2024-03

2. Food-grade delivery systems of Brazilian propolis from Apis mellifera: From chemical composition to bioactivities in vivo;Food Chemistry;2024-01

3. PRODUCTION OF PROPOLIS POWDER BY VACUUM DRYING AND SOME PROPERTIES OF THE POWDER;Gıda;2023-12-15

4. Optimization of ultrasound-assisted extraction of flavonoids from Portulaca oleracea L., the extraction kinetics and bioactivity of the extract;Journal of Applied Research on Medicinal and Aromatic Plants;2023-12

5. Exploring the Functional Properties of Propolis, Geopropolis, and Cerumen, with a Special Emphasis on Their Antimicrobial Effects;Foods;2023-10-25

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