Improved extraction of resveratrol and antioxidants from grape peel using heat and enzymatic treatments-Reference-Cited by-同舟云学术

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Improved extraction of resveratrol and antioxidants from grape peel using heat and enzymatic treatments

Published:2019-03-19 Issue:8 Volume:99 Page:4043-4053
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Averilla Janice N¹,Oh Jisun¹,Wu Zhexue²,Liu Kwang‐Hyeon²,Jang Chan Ho¹,Kim Hyo Jung³,Kim Jae‐Sik⁴,Kim Jong‐Sang¹^ORCID

Affiliation:

1. School of Food Science and Biotechnology (BK21 plus)Kyungpook National University Daegu Republic of Korea

2. College of PharmacyKyungpook National University Daegu Republic of Korea

3. National Development Institute of Korean Medicine Gyeongsan Gyeongbuk Republic of Korea

4. Dr. Kim's Health Food Corp. Yeongcheon Republic of Korea

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9632

Reference34 articles.

1. Cardiovascular effects and molecular targets of resveratrol

2. Neuroprotective effect of resveratrol against prenatal stress induced cognitive impairment and possible involvement of Na+, K+-ATPase activity

3. Resveratrol as an anticancer nutrient: molecular basis, open questions and promises

4. Resveratrol as an anti-inflammatory and anti-aging agent: Mechanisms and clinical implications

5. Resveratrol Pretreatment Attenuates Cerebral Ischemic Injury by Upregulating Expression of Transcription Factor Nrf2 and HO-1 in Rats

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