Chemical Constituents of <i>Cyperus esculentus</i> Leaves and the Protective Effect against Agricultural Fungicide‐Induced Hepatotoxicity-Reference-Cited by-同舟云学术

Chemical Constituents of Cyperus esculentus Leaves and the Protective Effect against Agricultural Fungicide‐Induced Hepatotoxicity

Published:2022-10-26 Issue:11 Volume:19 Page:
ISSN:1612-1872
Container-title:Chemistry & Biodiversity
language:en
Short-container-title:Chemistry & Biodiversity

Author:

Ma Jiannan¹²³^ORCID,Feng Xu¹²,Meng Haocong¹²,Ma Yue¹²,Zhang Xiangqian⁴,Zhang Dejian¹²,Lu Zhanyuan⁴,Xu Haiyan¹²,Ma Chaomei¹²

Affiliation:

1. Key Laboratory of Herbage & Endemic Crop Biology Ministry of Education School of Life Sciences Inner Mongolia University No. 24 Zhao Jun Road Hohhot 010070 P. R. China

2. State Key Laboratory of Reproductive Regulation & Breeding of Grassland Livestock School of Life Sciences Inner Mongolia University No. 24 Zhao Jun Road Hohhot 010070 P. R. China

3. Department of Traditional Chinese Medicine Resources and Development College of Pharmacy Inner Mongolia Medical University Yi Li Road Hohhot 010110 P. R. China

4. Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences No. 22 Zhao Jun Road Hohhot 010031 P. R. China

Publisher

Wiley

Subject

Molecular Biology,Molecular Medicine,General Chemistry,Biochemistry,General Medicine,Bioengineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cbdv.202200531

Reference46 articles.

1. Chufa (cyperus esculentus): A new source of dietary fibre

2. Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications

3. Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications

4. Chemical and fatty acid composition of Cyperus esculentus

5. Yellow Nutsedge Cyperus esculentus L.—Snack Food of the Gods1

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A review on the biological and bioactive components of Cyperus esculentus L.: insight on food, health and nutrition;Journal of the Science of Food and Agriculture;2024-05-20