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pro vyhledávání: '"Ran Xulong"'
Autor:
Wang Yuehua, Xie Xu, Ran Xulong, Chou Shurui, Jiao Xinyao, Li Enhui, Zhang Qi, Meng Xianjun, Li Bin
Publikováno v:
Open Chemistry, Vol 16, Iss 1, Pp 637-646 (2018)
The polyphenol profile, antioxidant activity (particularly peroxyl radical-scavenging capacity (PSC) and cellular antioxidant activity (CAA)) and cytotoxicity of extracts from seven varieties of blue honeysuckle were compared in this study. Moreover,
Externí odkaz:
https://doaj.org/article/9063f860a726438ba59117ffc8ca7aa4
Autor:
Bin Li, Ran Xulong, Xiaojun Liao, Ersheng Gong, Chi Shu, Yuehua Wang, Jinlong Tian, Xu Si, Xu Xie
Publikováno v:
Journal of Agricultural and Food Chemistry. 67:13624-13634
Protein tyrosine phosphatase 1B (PTP1B) is an important target for type 2 diabetes. PTP1B inhibitors can reduce blood glucose levels by increasing insulin sensitivity. Anthocyanins often play a hypoglycemic effect, but the research about them have ma
Autor:
Shurui Chou, Xu Xie, Qi Zhang, Ran Xulong, Xianjun Meng, Li Enhui, Yuehua Wang, Xinyao Jiao, Bin Li
Publikováno v:
Open Chemistry, Vol 16, Iss 1, Pp 637-646 (2018)
The polyphenol profile, antioxidant activity (particularly peroxyl radical-scavenging capacity (PSC) and cellular antioxidant activity (CAA)) and cytotoxicity of extracts from seven varieties of blue honeysuckle were compared in this study. Moreover,
Akademický článek
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Autor:
Zhihuan Zang, Yuxi Lang, Li Enhui, Bin Li, Ye Zhang, Wang Weisheng, Ran Xulong, Xianjun Meng, Jinlong Tian
Publikováno v:
Food research international (Ottawa, Ont.). 122
This study investigates the effects of bovine serum albumin (BSA) on blueberry anthocyanins and their interaction. Findings showed that BSA could protect blueberry anthocyanins against degradation and retain their antioxidant activity at an ideal con
Autor:
Ran Xulong, Ningxuan Gao, Shurui Chou, Yixiao Shen, Bin Li, Yuxi Lang, Zhihuan Zang, Jinlong Tian
Publikováno v:
Food Chemistry. 336:127700
The processing stability and antioxidant capacity of blueberry anthocyanins (ANs) in the presence of whey protein isolate (WPI) were examined. WPI was found to enhance both the stability and antioxidant activity of ANs during processing and simulated
Akademický článek
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