Phenolic compounds, antioxidant activity and sensory evaluation of sea buckthorn ( <i>Hippophae rhamnoides</i> L.) leaf tea-Reference-Cited by-同舟云学术

Phenolic compounds, antioxidant activity and sensory evaluation of sea buckthorn ( Hippophae rhamnoides L.) leaf tea

Published:2022-11-24 Issue:3 Volume:11 Page:1212-1222
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

He Qian¹²,Yang Kailin¹,Wu Xinyan¹,Zhang Chunhong²,He Chunnian¹^ORCID,Xiao Peigen¹

Affiliation:

1. Key Laboratory of Bioactive Substances and Resources Utilisation of Chinese Herbal Medicine, Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences Peking Union Medical College Beijing China

2. Baotou Medical College Baotou China

Funder

National Key Research and Development Program of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3155

Reference42 articles.

1. Effects of Grape Seed Extract and Proanthocyanidin B2 on In Vitro Proliferation, Viability, Steroidogenesis, Oxidative Stress, and Cell Signaling in Human Granulosa Cells

2. Sea Buckthorn Products: Manufacture and Composition

3. In vitro antioxidant and antiradical properties of Hippophae rhamnoides L;Büyükokuroǧlu M. E.;Pharmacognosy Magazine,2009

4. Experimental Evidence of the Antitumor, Antimetastatic and Antiangiogenic Activity of Ellagic Acid

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