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In vitro antioxidant and lipid-lowering properties of free and bound phenolic compounds from buckwheat hulls

  • Published:2023-06 Issue: Volume:53 Page:102725
  • ISSN:2212-4292
  • Container-title:Food Bioscience
  • language:en
  • Short-container-title:Food Bioscience

Author:

Kan Juan,Cao Min,Chen Cuicui,Gao Min,Zong Shuai,Zhang Jing,Liu Jun,Tang Chao,Jin ChangHai

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference45 articles.

1. Dietary polyphenols and non-alcoholic fatty liver disease;Abenavoli;Nutrients,2021

2. Antiproliferative property and apoptotic effect of xanthorrhizol on MDA-MB-231 breast cancer cells;Cheah;Anticancer Research,2008

3. Protective effects of Costunolide against hydrogen peroxide-induced injury in PC12 cells;Cheong;Molecules,2016

4. Oxidative stress and dietary phytochemicals: Role in cancer chemoprevention and treatment;Chikara;Cancer Letters,2018

5. Utilization of tartary buckwheat bran as a source of rutin and its effect on the rheological and antioxidant properties of wheat-based products;Cho;Industrial Crops and Products,2014
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