Quantification of Lignans in Food Using Isotope Dilution Gas Chromatography/Mass Spectrometry-Reference-Cited by-同舟云学术

Quantification of Lignans in Food Using Isotope Dilution Gas Chromatography/Mass Spectrometry

Published:2005-10-26 Issue:24 Volume:53 Page:9342-9347
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Peñalvo José L.¹,Haajanen Kati M.¹,Botting Nigel¹,Adlercreutz Herman¹

Affiliation:

1. Institute for Preventive Medicine, Nutrition and Cancer, Folkhälsan Research Center, and Division of Clinical Chemistry, University of Helsinki, Biomedicum, P.O. Box 63, 00014 Helsinki, Finland, and School of Chemistry, University of St. Andrews, St. Andrews, Fife KY16 9ST, U.K.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf051488w

Reference31 articles.

1. Lignans. Chemical, biological and clinical properties; Ayres, D. C., Loike, J. D., Eds.; Cambridge University Press: Cambridge, U.K., 1990; p 402.

2. Origin of lignans in mammals and identification of a precursor from plants

3. Western diet and Western diseases: Some hormonal and biochemical mechanisms and associations

4. Mammalian lignan production from various foods

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