Steamed ginger (Zingiber officinale): Changed chemical profile and increased anticancer potential-Reference-Cited by-同舟云学术

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Steamed ginger (Zingiber officinale): Changed chemical profile and increased anticancer potential

Published:2011-12 Issue:4 Volume:129 Page:1785-1792
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cheng Xiao-Lan,Liu Qun,Peng Yong-Bo,Qi Lian-Wen,Li Ping

Funder

National Science Foundation of China

Program for Changjiang Scholars and Innovative Research Team in University

National Key Technologies R&D Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

1. The effect of ginger on diabetic nephropathy, plasma antioxidant capacity and lipid peroxidation in rats;Afshari;Food Chemistry,2007

2. Some phytochemical, pharmacological and toxicological properties of ginger (Zingiber officinale Roscoe): A review of recent research;Ali;Food and Chemical Toxicology,2008

3. Ultra-performance liquid chromatography/time-of-flight mass spectrometry based metabolomics of raw and steamed Panax notoginseng;Chan;Rapid Communications in Mass Spectrometry,2007

4. Effect of [10]-gingerol on [Ca2+](i) and cell death in human colorectal cancer cells;Chen;Molecules,2009

5. A re-examination of gingerol shogaol and zingerone pungent principles of ginger (Zingiber Officinale Roscoe);Connell;Australian Journal of Chemistry,1969

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