Antioxidant Activities and Xanthine Oxidase Inhibitory Effects of Hot-water Extracts from Fruits of Elaeagnus multiflora Thunb. in Maturity-Reference-Cited by-同舟云学术

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Antioxidant Activities and Xanthine Oxidase Inhibitory Effects of Hot-water Extracts from Fruits of Elaeagnus multiflora Thunb. in Maturity

Published:2007-01-31 Issue:1 Volume:36 Page:14-19
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Yoon Kyung-Young,Hong Ju-Yeon,Nam Hak-Sik,Moon Yong-Sun,Shin Seung-Ryeul

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200708506279503.pdf

Reference15 articles.

1. Uric acid provides an antioxidant defense in humans against oxidant- and radical-caused aging and cancer: a hypothesis.

2. Antioxidative Activity of the Anthocyanin Pigments Cyanidin 3-O-.beta.-D-Glucoside and Cyanidin

3. Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene

4. Antioxidant capacity and phenolic content of cocoa beans

5. Antioxidant properties of dried product of ‘haba-nori’, an edible brown alga, Petalonia binghamiae (J. Agaradh) Vinogradova

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1. Efficacy of Elaeagnus umbellata leaves on prevention of cadmium-induced toxicity in HepG2 cells;Korean Journal of Food Preservation;2023-10

2. Alleviating effects of the mixture of Elaeagnus multiflora and Cynanchum wilfordii extracts on testosterone deficiency syndrome;Journal of Applied Biological Chemistry;2020-12-31

3. Anti-fatigue effects of Elaeagnus multiflora fruit extracts in mice;Journal of Applied Biological Chemistry;2020-03-31

4. Physicochemical properties, phytochemicals, and biological activities of heat-treated Elaeagnus multiflora juice and vinegar;Korean Journal of Food Preservation;2018-02

5. Biological activities of isolated phenolic compounds from Trachelospermum asiaticum var. intermedium nakai;Korean Journal of Food Preservation;2017-04

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