Composition and serum antioxidation of the main flavonoids from fermented vine tea (Ampelopsis grossedentata)-Reference-Cited by-同舟云学术

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Composition and serum antioxidation of the main flavonoids from fermented vine tea (Ampelopsis grossedentata)

Published:2014-07 Issue: Volume:9 Page:290-294
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Zheng Xiao J.,Xiao Hao,Zeng Zhi,Sun Zi W.,Lei Can,Dong Jing Z.,Wang Ying

Funder

Hubei Natural Science Foundation

Teaching, Research and Development Foundation for Hubei Universities

Fengya Tengcha Bio. Ltd., Laifeng (China)

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference14 articles.

1. Total phenolics level, antioxidant activities and cytotoxicity of young sprouts of some traditional Korean salad;Chon;Plant Foods for Human Nutrition,2009

2. Simple method for determining human serum 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging activity – possible application in clinical studies on dietary antioxidants;Chrzczanowicz;Clinical Chemistry and Laboratory Medicine,2008

3. Antioxidant capacities and total phenolic contents of 56 vegetables;Deng;Journal of Functional Foods,2013

4. Free radicals in disease processes: A compilation of cause and consequence;Gutterridge;Free Radical Research Communications,1993

5. Cytotoxic constituents from the bark of Salix hulteni;Jeon;Archives of Pharmacal Research,2008

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5. Inhibitory Effect and Control Efficacy of Picoxystrobin against Neopestalotiopsis clavispora, Causing Vine Tea Leaf Blight;Agronomy;2023-05-10

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