Anthocyanins, Hydroxycinnamic Acid Derivatives, and Antioxidant Activity in Roots of Different Chinese Purple-Fleshed Sweetpotato Genotypes-Reference-Cited by-同舟云学术

Anthocyanins, Hydroxycinnamic Acid Derivatives, and Antioxidant Activity in Roots of Different Chinese Purple-Fleshed Sweetpotato Genotypes

Published:2010-06-04 Issue:13 Volume:58 Page:7588-7596
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhu Fan¹,Cai Yi-Zhong¹,Yang Xinsun²,Ke Jinxia³,Corke Harold¹

Affiliation:

1. School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China

2. Institute of Crop Science, Hubei Academy of Agricultural Sciences, Wuhan 430064, China

3. School of Applied Sciences, Republic Polytechnic, Woodlands Avenue 9, Singapore 738964, Singapore

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf101867t

Reference30 articles.

1. Zhang, Z. T.Nutritional quality and starch physicochemical properties in sweetpotato. Ph.D. Thesis, The University of Hong Kong, Hong Kong, China, 2001.

2. Physicochemical properties of sweet potato starch

3. Chemical structures of two anthocyanins from purple sweet potato, Ipomoea batatas

4. Six Diacylated Anthocyanins from the Storage Roots of Purple Sweet Potato,Ipomoea batatas

5. Potential Mechanisms of Cancer Chemoprevention by Anthocyanins

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