Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Xiao-Chen Gao"'
Autor:
Kai-Yue Zhang, Chun-Nan Li, Nan-Xi Zhang, Xiao-Chen Gao, Jia-Ming Shen, Duan-Duan Cheng, Yue-Long Wang, Hui Zhang, Jing-Wei Lv, Jia-Ming Sun
Publikováno v:
Molecules, Vol 28, Iss 10, p 4064 (2023)
Testicular dysfunction (TDF) is characterized by testosterone deficiency and is caused by oxidative stress injury in Leydig cells. A natural fatty amide named N-benzylhexadecanamide (NBH), derived from cruciferous maca, has been shown to promote test
Externí odkaz:
https://doaj.org/article/4dcee319d4c1437b890b11f205aded7d
Autor:
Xiao-Chen Gao, Nan-Xi Zhang, Jia-Ming Shen, Jing-Wei Lv, Kai-Yue Zhang, Yao Sun, Hang Li, Yue-Long Wang, Duan-Duan Cheng, Meng-Ya Zhao, Hui Zhang, Chun-Nan Li, Jia-Ming Sun
Publikováno v:
Molecules, Vol 27, Iss 24, p 9061 (2022)
The neuroprotective properties of ginsenosides have been found to reverse the neurological damage caused by oxidation in many neurodegenerative diseases. However, the distribution of ginsenosides in different tissues of the main root, which was regar
Externí odkaz:
https://doaj.org/article/361bed22674e4069bc21853d24952f5b
Autor:
Xiao-chen Gao, Jing-wei Lv, Chun-nan Li, Nan-xi Zhang, Lin-lin Tian, Xi-ying Han, Hui Zhang, Jia-ming Sun
Publikováno v:
Molecules, Vol 24, Iss 11, p 2101 (2019)
Lepidium meyenii is now widely consumed as a functional food and medicinal product, which is known as an enhancer of reproductive health. However, the specific chemical composition and mechanism of action for improving sexual function are unclear. Th
Externí odkaz:
https://doaj.org/article/bbef51b6849d46368102890d10a47592
Publikováno v:
Journal of Food and Nutrition Research. 11:84-95
Publikováno v:
Combinatorial Chemistry & High Throughput Screening. 19:283-289
A random 12-peptide library was screened against Erysipelothrix rhusiopthiae and porcine circovirus 2 recombinant Cap protein and the selected peptides were used for detecting the corresponding pathogens quickly and effectively. To our surprise, seve
Publikováno v:
Food Science and Technology Research. 19:773-780
Publikováno v:
Food Science & Technology Research; Sep2013, Vol. 19 Issue 5, p773-780, 8p