Phenylpropanoid glycoside inhibition of pepsin, trypsin and α-chymotrypsin enzyme activity in Kudingcha leaves from Ligustrum purpurascens-Reference-Cited by-同舟云学术

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Phenylpropanoid glycoside inhibition of pepsin, trypsin and α-chymotrypsin enzyme activity in Kudingcha leaves from Ligustrum purpurascens

Published:2013-12 Issue:2 Volume:54 Page:1376-1382
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wu Xuli,Wang WenPu,Zhu Tian,Liang Ting,Lu FangQi,He Weiyi,Zhang Haiping,Liu Zhigang,He ShaoHeng,Gao Kaiping,He Zhendan

Funder

Natural Science Funding of Shenzhen University

Natural Science Funding of Guangdong Province

Shenzhen Funding for Technology Development Project

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Polyphenols/peptide binding and precipitation;Charlton;Journal of Agricultural and Food Chemistry,2002

2. Researching on new species of “Mate”: Ilex brevicuspis: Phytochemical and pharmacology study;Filip;European Journal of Nutrition,2003

3. Inhibitory effects of 4-chlorosalicylic acid on mushroom tyrosinase and its antimicrobial activities;Han;Food Chemistry,2008

4. Advanced research on acteoside for chemistry and bioactivities;He;Journal of Asian Natural Products Research,2011

5. Antioxidative glycosides from the leaves of Ligustrum robustum;He;Journal of Natural Products,2003

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3. Changes of Bioactive Components and Antioxidant Capacity of Pear Ferment in Simulated Gastrointestinal Digestion In Vitro;Foods;2023-03-13

4. Optimization of Ultrasonic-Assisted Extraction of Flavonoids from Ilex Latifolia Thunb by Response Surface Methodology and their Influence over the Activity of Xanthine Oxidase;CURRENT TOPICS IN NUTRACEUTICAL RESEARCH;2023-01-06

5. Effects and mechanism of Kudingcha on obesity;2022-11-29

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