α-Glucosidase inhibitors from Chinese Yam (Dioscorea opposita Thunb.)

Author:

Zhang Lin,Bai Bing,Liu Xiuhua,Wang Yong,Li Mingjing,Zhao Dongbao

Funder

the National Key Technologies R&D Program of China

the Science and Technology Committee of Henan Province of People’s Republic of China

the Funding for Excellent Yong Scientists of Henan Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference19 articles.

1. Biochemical origin of browning during the processing of fresh yam (Dioscorea spp.) into dried product;Akissoe;Journal of Agricultural and Food Chemistry,2005

2. Studies on chemical constituents of Dioscorea opposita;Bai;China Journal of Chinese Materia Medica,2008

3. Studies on chemical constituents of Dioscorea opposita (II);Bai;Chemical Research,2008

4. Antifungal phenathrenes in yam tubers;Coxon;Phytochemistry,1982

5. Presence of diosgenin in Dioscorea batatas (Dioscoreaceae);Edwards;Economic Botany,2002

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