In Vivo Antioxidant Activities of Essential Oils and Their Constituents from Leaves of the Taiwanese Cinnamomum osmophloeum-Reference-Cited by-同舟云学术

In Vivo Antioxidant Activities of Essential Oils and Their Constituents from Leaves of the Taiwanese Cinnamomum osmophloeum

Published:2012-03-15 Issue:12 Volume:60 Page:3092-3097
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hsu Fu-Lan¹,Li Wen-Hsuan,Yu Chan-Wei,Hsieh Yi-Chen,Yang Ying-Fei,Liu Jui-Tung,Shih Justin,Chu Yu-Ju,Yen Pei-Ling,Chang Shang-Tzen,Liao Vivian Hsiu-Chuan

Affiliation:

1. Forest Chemistry Division, Taiwan Forestry Research Institute, Number 53, Nanhai Road, Taipei 100, Taiwan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf2045284

Reference35 articles.

1. Characterization of the Action of Selected Essential Oil Components on Gram-Negative Bacteria

2. Antitermitic Activity of Leaf Essential Oils and Components from Cinnamomum osmophleum

3. Chemical polymorphism and antifungal activity of essential oils from leaves of different provenances of indigenous cinnamon (Cinnamomum osmophloeum)

4. Study on the Antiinflammatory Activity of Essential Oil from Leaves of Cinnamomum osmophloeum

5. Essential oil from leaves of Cinnamomum osmophloeum acts as a xanthine oxidase inhibitor and reduces the serum uric acid levels in oxonate-induced mice

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