Chemical Compositional, Biological, and Safety Studies of a Novel Maple Syrup Derived Extract for Nutraceutical Applications-Reference-Cited by-同舟云学术

Chemical Compositional, Biological, and Safety Studies of a Novel Maple Syrup Derived Extract for Nutraceutical Applications

Published:2014-07-08 Issue:28 Volume:62 Page:6687-6698
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Yan¹,Yuan Tao¹,Li Liya¹,Nahar Pragati¹,Slitt Angela¹,Seeram Navindra P.¹

Affiliation:

1. Bioactive Botanical Research Laboratory, Department of Biomedical and Pharmaceutical Sciences, College of Pharmacy, University of Rhode Island, Kingston, Rhode Island 02881, United States

Funder

National Center for Research Resources

Agriculture and Agri-Food Canada

Federation of Quebec Maple Syrup Producers

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf501924y

Reference36 articles.

1. Chapter 4 Maple Syrup—Production, Composition, Chemistry, and Sensory Characteristics

2. Characterization of polysaccharides isolated from maple syrup

3. The Chemical Composition of Maple Syrup

4. Maple Syrup Phytochemicals Include Lignans, Coumarins, a Stilbene, and Other Previously Unreported Antioxidant Phenolic Compounds

5. Further Investigation into Maple Syrup Yields 3 New Lignans, a New Phenylpropanoid, and 26 Other Phytochemicals

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