Aqueous Stability of Astilbin: Effects of pH, Temperature, and Solvent-Reference-Cited by-同舟云学术

Aqueous Stability of Astilbin: Effects of pH, Temperature, and Solvent

Published:2013-11-25 Issue:49 Volume:61 Page:12085-12091
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Qing-Feng¹,Fu Ying-Juan¹,Huang Zhan-Wang¹,Shangguang Xin-Cheng¹,Guo Yu-Xian²

Affiliation:

1. Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China

2. Academic Affairs Division, Jiangxi Agricultural University, Nanchang 330045, China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf404420s

Reference26 articles.

1. Astilbin selectively induces dysfunction of liver-infiltrating cells — novel protection from liver damage

2. Astilbin selectively facilitates the apoptosis of interleukin-2-dependent phytohemagglutinin-activated jurkat cells

3. Astilbin inhibits contact hypersensitivity through negative cytokine regulation distinct from cyclosporin A

4. Antioxidant activity of Rhizoma Smilacis Glabrae extracts and its key constituent-astilbin

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