Advances in structures required of polyphenols for xanthine oxidase inhibition-Reference-Cited by-同舟云学术

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Advances in structures required of polyphenols for xanthine oxidase inhibition

Published:2020-06 Issue:2 Volume:1 Page:152-167
ISSN:2643-8429
Container-title:Food Frontiers
language:en
Short-container-title:Food Frontiers

Author:

Liu Liangliang¹^ORCID,Zhang Li²,Ren Licheng¹³,Xie Yixi¹⁴^ORCID

Affiliation:

1. Institute of Bast Fiber Crops Chinese Academy of Agricultural Sciences Changsha 410205 China

2. College of Chemistry and Materials Engineering Huaihua University Huaihua 418000 China

3. Department of Plastic and Cosmetic Surgery Shenzhen University General Hospital Shenzhen 518055 China

4. Key Laboratory for Green Organic Synthesis and Application of Hunan Province Xiangtan University Xiangtan 411105 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fft2.27

Reference121 articles.

1. Bioactive metabolites involved in the antioxidant, anticancer and anticalpain activities of Ficus carica L., Ceratonia siliqua L. and Quercus ilex L. extracts

2. Polyphenols: Extraction Methods, Antioxidative Action, Bioavailability and Anticarcinogenic Effects

3. Design and synthesis of chalcone derivatives as potential non‐purine xanthine oxidase inhibitors;Bui T. H.;SpringerPlus,2016

4. Synthesis, biological evaluation and molecular docking studies of bis-chalcone derivatives as xanthine oxidase inhibitors and anticancer agents

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1. A comprehensive review on recent xanthine oxidase inhibitors of dietary based bioactive substances for the treatment of hyperuricemia and gout: Molecular mechanisms and perspective;International Journal of Biological Macromolecules;2024-10

2. Inhibitory mechanism of xanthine oxidase by 6-, 8- and 10-gingerol: Enzyme kinetics, multi-spectroscopy and molecular simulations;Journal of Molecular Liquids;2024-09

3. Structure–Activity Relationships and Changes in the Inhibition of Xanthine Oxidase by Polyphenols: A Review;Foods;2024-07-26

4. Phytochemical profile, in vitro anti‐inflammatory, and anti‐xanthine oxidase activity of durian fruit rind fractions (Durio zibethinus);International Journal of Food Science & Technology;2024-05-08

5. Effect of Lacticaseibacillus rhamnosus L08 fermentation on xanthine oxidase inhibitory activity and flavour profile of honeysuckle (Lonicera japonica thunb.);LWT;2024-05

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