Polysaccharide and crocin contents, and antioxidant activity of saffron from different origins-Reference-Cited by-同舟云学术

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Polysaccharide and crocin contents, and antioxidant activity of saffron from different origins

Published:2019-07 Issue: Volume:133 Page:111-117
ISSN:0926-6690
Container-title:Industrial Crops and Products
language:en
Short-container-title:Industrial Crops and Products

Author:

Zhang Ailian,Shen Yiwen,Cen Mengpiao,Hong Xiuzhen,Shao Qingsong^ORCID,Chen Yabo,Zheng Bingsong

Funder

Major Science and Technology Projects of Breeding New Varieties of Agriculture in Zhejiang Province

Student Research Training Project of Zhejiang Agricultural and Forestry University

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference31 articles.

1. Antifibrotic effects of crocin on thioacetamide-induced liver fibrosis in mice;Algandaby;Saudi J. Biol. Sci.,2016

2. Composition of crocins and picrocrocin from spanish saffron (Crocus sativus L.);Alonso;Food Qual.,2010

3. Tissue oxidative stress induced by Patulin and protective effect of Crocin;Boussabbeh;Neurotoxic,2016

4. A comprehensive review of the pharmacological potential of Crocus sativus and its bioactive apocarotenoids;Bukhari;Biomed. Pharm.,2018

5. Characteristics and immune-enhancing activity of pectic polysaccharides from sweet cherry (Prunus avium);Cao;Food Chem.,2018

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1. Development and optimization of thyme-pennyroyal essential oils based active nanostructured lipid carrier (NLC) containing saffron extract with antioxidant and antimicrobial properties;Food Bioscience;2024-10

2. Improved Extraction of Crocin and Comprehensive Evaluation of its Physicochemical, Biological, and Functional Properties;Microchemical Journal;2024-09

3. Coordinating Macrophage Targeting and Antioxidation by Injectable Nanocomposite Hydrogel for Enhanced Rheumatoid Arthritis Treatment;ACS Applied Materials & Interfaces;2024-07-10

4. UPLC-ESI-TOF MS Profiling Discriminates Biomarkers in Authentic and Adulterated Italian Samples of Saffron (Crocus sativus L.);ACS Food Science & Technology;2024-07-04

5. Nanoemulsions of red quinoa and ginseng extracts with chitosan wall: Investigating the antioxidant properties and its effect on the shelf life of dairy cream;Food Science & Nutrition;2024-05-21

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