Sphingolipid and Other Constituents from Almond Nuts (Prunus amygdalus Batsch)-Reference-Cited by-同舟云学术

Sphingolipid and Other Constituents from Almond Nuts (Prunus amygdalus Batsch)

Published:2002-06-20 Issue:16 Volume:50 Page:4709-4712
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sang Shengmin¹,Kikuzaki Hiroe¹,Lapsley Karen¹,Rosen Robert T.¹,Nakatani Nobuji¹,Ho Chi-Tang¹

Affiliation:

1. Department of Food Science and Center for Advanced Food Technology, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520; Department of Food and Nutrition, Faculty of Human Life Science, Division of Food and Health Sciences, Graduate School of Human Life Science, Osaka City University, Sumiyoshi, Osaka 558-8585, Japan; Almond Board of California, 1150 Ninth Street, Suite 1500, Modesto, California 95354

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020262f

Reference27 articles.

1. Importance of Sphingolipids and Inhibitors of Sphingolipid Metabolism as Components of Animal Diets

2. Sphingolipids in Food and the Emerging Importance of Sphingolipids to Nutrition

3. Dietary Sphingomyelin Inhibits 1,2-Dimethylhydrazine-Induced Colon Cancer in CF1 Mice

4. Colonic Cell Proliferation and Aberrant Crypt Foci Formation Are Inhibited by Dairy Glycosphingolipids in 1,2-Dimethylhydrazine-Treated CF1 Mice

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