Significant elevation of antiviral activity of strictinin from Pu'er tea after thermal degradation to ellagic acid and gallic acid-Reference-Cited by-同舟云学术

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Significant elevation of antiviral activity of strictinin from Pu'er tea after thermal degradation to ellagic acid and gallic acid

Published:2015-03 Issue:1 Volume:23 Page:116-123
ISSN:1021-9498
Container-title:Journal of Food and Drug Analysis
language:en
Short-container-title:Journal of Food and Drug Analysis

Author:

Chen Guan-Heng,Lin Yu-Lun,Hsu Wei-Li,Hsieh Sheng-Kuo,Tzen Jason T.C.

Funder

J.T.C.T.

Publisher

The Journal of Food and Drug Analysis (JFDA), Food and Drug Administration, Taiwan (TFDA)

Subject

Pharmacology,Food Science

Reference31 articles.

1. Mini Review. Natural ingredients for diabetes which are approved by Korean FDA;Park;Biomed Res India,2013

2. Tentative identification, quantitation, and principal component analysis of green pu-erh, green, and white teas using UPLC/DAD/MS;Zhao;Food Chem,2011

3. Identification of a major polyphenol and polyphenolic composition in leaves of Camellia irrawadiensis;Yagi;Chem Pharm Bull,2009

4. Immunostimulating activity of a crude polysaccharide derived from green tea (Camellia sinensis) extract;Monobe;J Agric Food Chem,2008

5. Identification of an inhibitor for interleukin 4-induced epsilon germline transcription and antigen-specific IgE production in vivo;Tachibana;Biochem Biophys Res Commun,2001

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