The antioxidant activity and active component of Gnaphalium affine extract-Reference-Cited by-同舟云学术

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The antioxidant activity and active component of Gnaphalium affine extract

Published:2013-08 Issue: Volume:58 Page:311-317
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Zeng Wei-Cai,Zhang Wen-Chang,Zhang Wen-Hua,He Qiang,Shi Bi

Funder

National Natural Science Foundation of China

Specialized Research Fund for the Doctoral Program of Higher Education of China

National Science & Technology Pillar Program

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference27 articles.

1. Lipid Chemistry;Bi,2005

2. Antioxidant capacity of medicinal plants from the Province of Córdoba (Argentina) and their in vitro testing in a model food system;Borneo;Food Chem.,2009

3. Antioxidant activity of Piper betle L. leaf extract in vitro;Dasgupta;Food Chem.,2004

4. Wine extracts from Sardinian grape varieties attenuate membrane oxidative damage in Caco-2 cell monolayers;Deiana;Food Chem.,2012

5. Oxidative stress in development: nature or nurture;Dennery;Free Radical Biol. Med.,2010

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2. Establishing a novel ternary complex of soybean protein isolated-tannic acid-magnesium ion and its properties;Food Chemistry;2024-07

3. Ethnopharmacology, phytochemistry, bioactivities and quality control of the <i>Gnaphalium</i> genus: an updated review;Medicinal Plant Biology;2024

4. Effects of Gnaphalium affine extract (GAE) and sodium pyrophosphate (PP) on ^•OH‐induced oxidation and the structure of myofibrillar proteins;International Journal of Food Science & Technology;2023-10-11

5. 1,5-Dicaffeoylquinic acid from Pseudognaphalium affine ameliorates dry eye disease via suppression of inflammation and protection of the ocular surface;The Ocular Surface;2023-07

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