Identification of polyphenols from Rosa roxburghii Tratt pomace and evaluation of in vitro and in vivo antioxidant activity-Reference-Cited by-同舟云学术

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Identification of polyphenols from Rosa roxburghii Tratt pomace and evaluation of in vitro and in vivo antioxidant activity

Published:2022-05 Issue: Volume:377 Page:131922
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Huang Dansi,Li Chao,Chen Qing,Xie Xing,Fu Xiong,Chen Chun,Huang Qiang,Huang Zebo,Dong Hao

Funder

Science and Technology Planning Project of Guangdong Province

Guangzhou Science and Technology Program key projects

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition;Alanon;Food Chemistry,2011

2. Antioxidant characterization and biological effects of grape pomace extracts supplementation in Caenorhabditis elegans;Ayuda-Duran;Foods,2019

3. Quantification of phenolic compounds and in vitro radical scavenging abilities with leaf extracts from two varieties of Psidium guajava L;Camarena-Tello;Antioxidants,2018

4. Identification of phenolic constituents in red chicory salads (Cichorium intybus) by high-performance liquid chromatography with diode array detection and electrospray ionisation tandem mass spectrometry;Carazzone;Food Chemistry,2013

5. Longevity promoting efficacies of different plant extracts in lower model organisms;Chattopadhyay;Mechanisms of Ageing and Development,2018

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