PHARM Search Results

CONVOLVULACEAE Ipomoea batatas  (L.) Lam.

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ANTIOXIDANT ACTIVITY

1 - 20 of total 172 item(s) found
ถ้าต้องการข้อมูลเพิ่มเติม กรุณาติดต่อที่สำนักงานโดยตรง
1. J AGRIC FOOD CHEM 2017 Vol.65(),605-17  $69321 [Full]
    - BO YUAN,XU-QIN YANG,MENG KOU,ET AL.
    - SELENYLATION OF POLYSACCHARIDE FROM THE SWEET POTATO AND EVALUATION OF ANTIOXIDANT, ANTITUMOR, AND ANTIDIABETIC ACTIVITIES.
2. FOOD CHEM 2017 Vol.221(),950-8  $69054 [Full]
    - LORENA RODRIGUES RAMOS,JANIO SOUSA SANTOS,HEITOR DAGUER,ET AL.
    - ANALYTICAL OPTIMIZATION OF A PHENOLIC-RICH HERBAL EXTRACT AND SUPPLEMENTATION IN FERMENTED MILK CONTAINING SWEET POTATO PULP.
3. FOOD CHEM 2016 Vol.197(),266-72  $60563 [Full]
    - ZHAN CAI,ZIQIAN QU,YU LAN,ET AL.
    - CONVENTIONAL, ULTRASOUND-ASSISTED, AND ACCELERATED-SOLVENT EXTRACTIONS OF ANTHOCYANINS FROM PURPLE SWEET POTATOES.
4. J FOOD COMPOS ANAL 2016 Vol.49(),94-101  $65397 [Full]
    - V. LEBOT,S. MICHALET,L. LEGENDRE
    - IDENTIFICATION AND QUANTIFICATION OF PHENOLIC COMPOUNDS RESPONSIBLE FOR THE ANTIOXIDANT ACTIVITY OF SWEET POTATOES WITH DIFFERENT FLESH COLOURS USING HIGH PERFORMANCE THIN LAYER CHROMATOGRAPHY (HPTLC).
5. FOOD CHEM 2016 Vol.194(),46-54  $57658 [Full]
    - YIJIE HU,LIQING DENG,JINWU CHEN,ET AL.
    - AN ANALYTICAL PIPELINE TO COMPARE AND CHARACTERISE THE ANTHOCYANIN ANTIOXIDANT ACTIVITIES OF PURPLE SWEET POTATO CULTIVARS.
6. FOOD CHEM 2016 Vol.192(),171-7  $58416 [Full]
    - STAN KUBOW,MICHELE M. ISKANDAR,KEBBA SABALLY,ET AL.
    - BIOTRANSFORMATION OF ANTHOCYANINS FROM TWO PURPLE-FLESHED SWEET POTATO ACCESSIONS IN A DYNAMIC GASTROINTESTINAL SYSTEM.
7. FOOD CHEM 2016 Vol.194(),46-54  $60111 [Full]
    - YIJIE HU,LIQING DENG,JINWU CHEN,ET AL.
    - AN ANALYTICAL PIPELINE TO COMPARE AND CHARACTERISE THE ANTHOCYANIN ANTIOXIDANT ACTIVITIES OF PURPLE SWEET POTATO CULTIVARS.
8. FOOD CHEM 2016 Vol.208(),61-7  $64693 [Full]
    - LU ZHANG,ZONG-CAI TU,TAO YUAN,ET AL.
    - ANTIOXIDANTS AND [alpha]-GLUCOSIDASE INHIBITORS FROM IPOMOEA BATATAS LEAVES IDENTIFIED BY BIOASSAY-GUIDED APPROACH AND STRUCTURE-ACTIVITY RELATIONSHIPS.
9. J AGRIC FOOD CHEM 2016 Vol.64(),7481-91  $67147 [Full]
    - BO YUAN,LING-WEI XUE,QIU-YUE ZHANG,ET AL.
    - ESSENTIAL OIL FROM SWEET POTATO VINES, A POTENTIAL NEW NATURAL PRESERVATIVE, AND AN ANTIOXIDANT ON SWEET POTATO TUBERS: ASSESSMENT OF THE ACTIVITY AND THE CONSTITUTION.
10. FOOD RES INT 2015 Vol.70(),101-9  $55170 [Full]
    - LU ZHANG,ZONG-CAI TU,HUI WANG,ET AL.
    - COMPARISON OF DIFFERENT METHODS FOR EXTRACTING POLYPHENOLS FROM IPOMOEA BATATAS LEAVES, AND IDENTIFICATION OF ANTIOXIDANT CONSTITUENTS BY HPLC-QTOF-MS2.
11. FOOD SCI BIOTECHNOL 2015 Vol.24(4),1523-32  $71423 [Full]
    - ZHANG,YI;NIU,FUXIANG;SUN,JIAN;ET AL.
    - PURPLE SWEET POTATO (IPOMOEA BATATAS L.) COLOR ALLEVIATES HIGH-FAT-DIET-INDUCED OBESITY IN SD RAT BY MEDIATING LEPTIN'S EFFECT AND ATTENUATING OXIDATIVE STRESS.
12. CARBOHYD POLYM 2015 Vol.132(),31-40  $71428 [Full]
    - WU,QIONGYING;QU,HONGSEN;JIA,JUNQIANG;ET AL.
    - CHARACTERIZATION, ANTIOXIDANT AND ANTITUMOR ACTIVITIES OF POLYSACCHARIDES FROM PURPLE SWEET POTATO.
13. J AGRIC FOOD CHEM 2014 Vol.62(),8982-9  $52653 [Full]
    - HONGNAN SUN,TAIHUA MU,LISHA XI,ET AL.
    - EFFECTS OF DOMESTIC COOKING METHODS ON POLYPHENOLS AND ANTIOXIDANT ACTIVITY OF SWEET POTATO LEAVES.
14. PLANTA MED 2014 Vol.80(),PP20  488918 [Abstract]
    - WS PARK,JY BAE,HJ KIM,ET AL.
    - ANTIULCER AND ANTIADIPOGENIC ACITITIES OF CAROTENOID AND ANTHOCYANIN EXTRACTS FROM COLOR-FLESHED SWEET POTATO.
15. PLANTA MED 2014 Vol.80(),P2B86  489318 [Abstract]
    - ZH JIANG,C CHEN,XS LI,ET AL.
    - ANTHOCYANIN ATTENUATES ALCOHOL-INDUCED HEPATIC INJURY BY INHIBITING OXIDATIVE STRESS AND PROINFLAMMATION SIGNALING.
16. FOOD CHEM 2014 Vol.151(),385-93  $49145 [Full]
    - DRAZENKA KOMES,ANA BELSCAK-CVITANOVIC,IVAN LJUBICIC,ET AL.
    - FORMULATING BLACKBERRY LEAF MIXTURES FOR PREPARATION OF INFUSIONS WITH PLANT DERIVED SOURCES OF SWEETENERS.
17. FOOD CHEM 2014 Vol.161(),22-6  $50838 [Full]
    - JIN-GE ZHAO,QIAN-QIAN YAN,REN-YU XUE,ET AL.
    - ISOLATION AND IDENTIFICATION OF COLOURLESS CAFFEOYL COMPOUNDS IN PURPLE SWEET POTATO BY HPLC-DAD–ESI/MS AND THEIR ANTIOXIDANT ACTIVITIES.
18. FOOD CHEM 2014 Vol.145(),717-24  $47688 [Full]
    - MARY H. GRACE,GAD G. YOUSEF,SALLY J. GUSTAFSON,ET AL.
    - PHYTOCHEMICAL CHANGES IN PHENOLICS, ANTHOCYANINS, ASCORBIC ACID, AND CAROTENOIDS ASSOCIATED WITH SWEETPOTATO STORAGE AND IMPACTS ON BIOACTIVE PROPERTIES.
19. FOOD CHEM TOXICOL 2014 Vol.69(),339-46  $50571 [Full]
    - QUN SHAN,YUANLIN ZHENG,JUN LU,ET AL.
    - PURPLE SWEET POTATO COLOR AMELIORATES KIDNEY DAMAGE VIA INHIBITING OXIDATIVE STRESS MEDIATED NLRP3 INFLAMMASOME ACTIVATION IN HIGH FAT DIET MICE.
20. J NUTR FOOD SCI 2014 Vol.4(5),1000302/1-8  $58683 [Full]
    - BARAKAT,HASSAN.
    - FATE OF NUTRITIONAL AND BIOACTIVE COMPOUNDS OF INNOVATIVE CHICKPEAS-BASED VEGAN DIETS INCORPORATING DIFFERENT VEGETABLES.