Preparation, characterization and antioxidant activity of cobalt polysaccharides from Qingzhuan Dark Tea-Reference-Cited by-同舟云学术

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Preparation, characterization and antioxidant activity of cobalt polysaccharides from Qingzhuan Dark Tea

Published:2023-04 Issue:4 Volume:9 Page:e15503
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Zhou Hongfu,Chen Yong,Wang Ziyao,Xie Chen,Ye Dan,Guo Anran,Xie Wenjing,Xing Jun,Zheng Min^ORCID

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference27 articles.

1. Modulating the cobalt dose range to manipulate multisystem cooperation in bone environment: a strategy to resolve the controversies about cobalt use for orthopedic applications;Liu;Theranostics,2020

2. Comparison of hypoglycemic effects of ripened pu-erh tea and raw pu-erh tea in streptozotocin-induced diabetic rats;Ding;RSC Adv.,2019

3. The determination of monosaccharide in different years Qingzhuan Dark Tea polysaccharide by liquid chromatography-mass spectrometry;Miao;Phytochem. Anal.,2022

4. Inhibitory regulation of purple sweet potato polysaccharide on the hepatotoxicity of tri-(2,3-dibromopropyl) isocyanate;Qi;Int. J. Biol. Macromol.,2021

5. Strontium based Astragalus polysaccharides promote osteoblasts differentiation and mineralization;Peng;Int. J. Biol. Macromol.,2022

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Germination Promotes Flavonoid Accumulation of Finger Millet (Eleusine coracana L.): Response Surface Optimization and Investigation of Accumulation Mechanism;Plants;2024-08-08

2. Promoting a Cobalt Complex of Qingzhuan Dark Tea Polysaccharides on Fracture Healing in Rats;Tissue Engineering Part A;2024-08-01

3. The relationship between polysaccharide structure and its antioxidant activity needs to be systematically elucidated;International Journal of Biological Macromolecules;2024-06

4. Unlocking the secrets of Qingzhuan tea: A comprehensive overview of processing, flavor characteristics, and health benefits;Trends in Food Science & Technology;2024-05

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