Effects of anthocyanins from purple sweet potato (Ipomoea batatas L. cultivar Eshu No. 8) on the serum uric acid level and xanthine oxidase activity in hyperuricemic mice-Reference-Cited by-同舟云学术

Effects of anthocyanins from purple sweet potato (Ipomoea batatas L. cultivar Eshu No. 8) on the serum uric acid level and xanthine oxidase activity in hyperuricemic mice

Published:2015 Issue:9 Volume:6 Page:3045-3055
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zhang Zi-Cheng¹²³⁴,Su Guan-Hua⁵⁶⁷⁸⁹,Luo Chun-Li¹²³⁴,Pang Ya-Lu¹²³⁴,Wang Lin¹²³⁴,Li Xing¹²³⁴,Wen Jia-Hao¹²³⁴,Zhang Jiu-Liang¹²³⁴¹⁰

Affiliation:

1. College of Food Science and Technology

2. Huazhong Agricultural University

3. Wuhan 430070

4. China

5. Department of Cardiology

6. Union Hospital

7. Tongji Medical College

8. Huazhong University of Science and Technology

9. Wuhan 430022

10. Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University)

Abstract

This study was aimed at evaluating the hypouricemic effect of the anthocyanin-rich purple sweet potato extract (APSPE).

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2015/FO/C5FO00499C

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