Effect of Polymerization on Antioxidant and Xanthine Oxidase Inhibitory Potential of Sea Buckthorn (H. rhamnoides) Proanthocyanidins
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2012.02884.x/fullpdf
Reference29 articles.
1. Sea Buckthorn (Hippophae rhamnoides) proanthocyanidins inhibit in-vitro enzymatic hydrolysis of protein;Arimboor;J Food Sci,2011
2. HPLC-DAD-MS/MS profiling of antioxidant flavonoid glycosides in sea buckthorn (Hippophae rhamnoides L.) seeds;Arimboor;Intl J food Sci Nutr,2012
3. Simultaneous estimation phenolic acids in sea buckthorn (Hippophae rhamnoides) berries and leaves;Arimboor;J Pharm Biomed Anal,2008
4. Tetrahydroamentoflavone (THA) from Semecarpus anacardium as a potent inhibitor of xanthine oxidase;Arimboor;J Ethnopharmcol,2011
5. Integrated processing of fresh Indian sea buckthorn (Hippophae rhamnoides) berries and chemical evaluation of products;Arimboor;J Sci Food Agric,2006
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