B-type Proanthocyanidins with Dentin Biomodification Activity from Cocoa (<i>Theobroma cacao</i>)-Reference-Cited by-同舟云学术

B-type Proanthocyanidins with Dentin Biomodification Activity from Cocoa (Theobroma cacao)

Published:2022-09-22 Issue:39 Volume:70 Page:12456-12468
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jing Shu-Xi¹^ORCID,Reis Mariana²^ORCID,Alania Yvette²^ORCID,McAlpine James B.¹^ORCID,Chen Shao-Nong¹^ORCID,Bedran-Russo Ana K.²^ORCID,Pauli Guido F.¹^ORCID

Affiliation:

1. Pharmacognosy Institute and Department of Pharmaceutical Science, College of Pharmacy, University of Illinois at Chicago, Chicago, Illinois 60612, United States

2. Department of General Dental Sciences, School of Dentistry, Marquette University, Milwaukee, Wisconsin 53233, United States

Funder

National Institute of Dental and Craniofacial Research

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c04288

Reference50 articles.

1. Ferreira, D.; Nel, R. J. J.; Bekker, R. 3.19 - Condensed Tannins. In Comprehensive Natural Products Chemistry; Barton, S. D., Nakanishi, K., Meth-Cohn, O., Eds. Pergamon: Oxford, 1999, pp 747–797.

2. Proanthocyanidins – a final frontier in flavonoid research?