Identification of a novel phenolic compound in litchi (Litchi chinensis Sonn.) pericarp and bioactivity evaluation-Reference-Cited by-同舟云学术

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Identification of a novel phenolic compound in litchi (Litchi chinensis Sonn.) pericarp and bioactivity evaluation

Published:2013-01 Issue:2 Volume:136 Page:563-568
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jiang Guoxiang,Lin Sen,Wen Lingrong,Jiang Yueming,Zhao Mouming,Chen Feng,Prasad K. Nagendra,Duan Xuewu,Yang Bao

Funder

National Natural Science Foundation of China

International Foundation for Science

Youth Innovation Promotion Association of Chinese Academy of Sciences, and Knowledge Innovation Program of the Chinese Academy of Sciences

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

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2. Free radicals, oxidative stress, and antioxidants in human health and disease;Aruoma;Journal of the American Oil Chemists Society,1999

3. Production of natural butylated hydroxytoluene as an antioxidant by freshwater phytoplankton;Babu;Journal of Phycology,2008

4. Structure–radical scavenging activity relationships of phenolic compounds from traditional Chinese medicinal plants;Cai;Life Sciences,2006

5. Antioxidant properties of polyphenols extracted from green and black tea;Chen;Journal of Food Lipids,1995

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