Research progress on ginger polysaccharides: extraction, purification and structure–bioactivity relationship-Reference-Cited by-同舟云学术

Research progress on ginger polysaccharides: extraction, purification and structure–bioactivity relationship

Published:2023 Issue:24 Volume:14 Page:10651-10666
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Wu Yuan¹,Li Bing-Hang¹,Chen Miao-Miao¹,Liu Bing¹^ORCID,Jiang Liang-Liang²

Affiliation:

1. Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Chemistry, Chongqing Normal University, Chongqing, 401331, PR China

2. School of Geography and Tourism, Chongqing Normal University, Chongqing 401331, China

Abstract

Ginger is a widespread source of herbal medicine and traditional spices.

Funder

Natural Science Foundation of Chongqing

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D3FO03552B

Reference81 articles.

1. Effects of drying on flavour compounds in Australian-grown ginger (Zingiber officinale)

2. Characterization and antioxidant activity of polysaccharides obtained from ginger pomace using two different extraction processes

3. Ginger ( Zingiber officinale Rosc.) and its bioactive components are potential resources for health beneficial agents

4. Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe)

5. Characterization and antitumor activities of polysaccharides obtained from ginger (Zingiber officinale) by different extraction methods

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