Preparation, Characterization, and Antioxidative Effects of Oligomeric Proanthocyanidin−l-Cysteine Complexes-Reference-Cited by-同舟云学术

Preparation, Characterization, and Antioxidative Effects of Oligomeric Proanthocyanidin−l-Cysteine Complexes

Published:2007-01-25 Issue:4 Volume:55 Page:1525-1531
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fujii Hajime¹,Nakagawa Takashi¹,Nishioka Hiroshi¹,Sato Eri¹,Hirose Aya¹,Ueno Yasuhiro¹,Sun Buxiang¹,Yokozawa Takako¹,Nonaka Gen-ichiro¹

Affiliation:

1. Amino Up Chemical Company, Ltd., High Tech Hill Shin-ei, 363-32 Kiyota, Sapporo 004-0839, Japan; Institute of Natural Medicine, University of Toyama, 2630 Sugitani, Toyama 930-0194, Japan; and Usaien Pharmaceutical Company, Ltd., 1-4-6 Zaimoku, Saga 840-0055, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf062819n

Reference26 articles.

1. Proanthocyanidins – a final frontier in flavonoid research?

2. Antibacterial Activity of Polyphenol Components in Oolong Tea Extract against Streptococcus mutans

3. Inhibition of adenovirus infection and adenain by green tea catechins

4. (+)-Catechin inhibits platelet hyperactivity induced by an acute iron load in vivo

5. Clinical Efficacy of Apple Polyphenol for Treating Cedar Pollinosis

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