197 related articles for article (PubMed ID: 24176355)
1. In vitro digestion combined with cellular assay to determine the antioxidant activity in Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruits: a comparison with traditional methods.
Huang H; Sun Y; Lou S; Li H; Ye X
Food Chem; 2014 Mar; 146():363-70. PubMed ID: 24176355
[TBL] [Abstract][Full Text] [Related]
2. Comparison of phytochemical profiles, antioxidant and antiproliferative activities in Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruits.
Xia W; Gong E; Lin Y; Li T; Lian F; Zheng B; Liu RH
J Food Sci; 2021 Oct; 86(10):4691-4703. PubMed ID: 34549442
[TBL] [Abstract][Full Text] [Related]
3. Chemical and Cellular Assays Combined with In Vitro Digestion to Determine the Antioxidant Activity of Flavonoids from Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Leaves.
Zhang Y; Chen S; Wei C; Gong H; Li L; Ye X
PLoS One; 2016; 11(12):e0167484. PubMed ID: 27911932
[TBL] [Abstract][Full Text] [Related]
4. Phytochemical Characterization of Chinese Bayberry (Myrica rubra Sieb. et Zucc.) of 17 Cultivars and Their Antioxidant Properties.
Zhang X; Huang H; Zhang Q; Fan F; Xu C; Sun C; Li X; Chen K
Int J Mol Sci; 2015 Jun; 16(6):12467-81. PubMed ID: 26042467
[TBL] [Abstract][Full Text] [Related]
5. Wild pink bayberry fruit: the effect of
Xia W; Lin Y; Gong E; Li T; Lian F; Zheng B; Liu R
Food Funct; 2021 Mar; 12(5):2126-2136. PubMed ID: 33565559
[TBL] [Abstract][Full Text] [Related]
6. Structural elucidation and antioxidant activities of proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves.
Fu Y; Qiao L; Cao Y; Zhou X; Liu Y; Ye X
PLoS One; 2014; 9(5):e96162. PubMed ID: 24805126
[TBL] [Abstract][Full Text] [Related]
7. Anthocyanins, flavonols, and free radical scavenging activity of Chinese bayberry (Myrica rubra) extracts and their color properties and stability.
Bao J; Cai Y; Sun M; Wang G; Corke H
J Agric Food Chem; 2005 Mar; 53(6):2327-32. PubMed ID: 15769176
[TBL] [Abstract][Full Text] [Related]
8. Biological activities of extracts from Chinese bayberry (Myrica rubra Sieb. et Zucc.): a review.
Sun C; Huang H; Xu C; Li X; Chen K
Plant Foods Hum Nutr; 2013 Jun; 68(2):97-106. PubMed ID: 23605674
[TBL] [Abstract][Full Text] [Related]
9. Phytochemical profiles, antioxidant, and antiproliferative activities of red-fleshed apple as affected by in vitro digestion.
Li CX; Zhao XH; Zuo WF; Zhang TL; Zhang ZY; Chen XS
J Food Sci; 2020 Sep; 85(9):2952-2959. PubMed ID: 32790197
[TBL] [Abstract][Full Text] [Related]
10. Cellular antioxidant activity of feijoada whole meal coupled with an in vitro digestion.
Faller AL; Fialho E; Liu RH
J Agric Food Chem; 2012 May; 60(19):4826-32. PubMed ID: 22509740
[TBL] [Abstract][Full Text] [Related]
11. [Carbohydrate metabolism during fruit development of bayberry (Myrica rubra Sieb. et Zucc.)].
Chen JW; Chen ZM; Qian JB; Qin QP; Liu XK; Xie M; Yang RX; Zhang SL
Zhi Wu Sheng Li Yu Fen Zi Sheng Wu Xue Xue Bao; 2006 Aug; 32(4):438-44. PubMed ID: 16957395
[TBL] [Abstract][Full Text] [Related]
12. Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays.
Dudonné S; Vitrac X; Coutière P; Woillez M; Mérillon JM
J Agric Food Chem; 2009 Mar; 57(5):1768-74. PubMed ID: 19199445
[TBL] [Abstract][Full Text] [Related]
13. Suppression of Propionibacterium acnes-stimulated proinflammatory cytokines by Chinese bayberry extracts and its active constituent myricetin in human sebocytes in vitro.
Chen KC; Yang CH; Li TT; Zouboulis CC; Huang YC
Phytother Res; 2019 Apr; 33(4):1104-1113. PubMed ID: 30734961
[TBL] [Abstract][Full Text] [Related]
14. How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice color quality: effect of juice processing on bayberry anthocyanins and polyphenolics.
Fang Z; Zhang M; Sun Y; Sun J
J Agric Food Chem; 2006 Jan; 54(1):99-106. PubMed ID: 16390184
[TBL] [Abstract][Full Text] [Related]
15. Functional analysis of differentially expressed proteins in Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruits during ripening.
Chen YY; Zhang ZH; Zhong CY; Song XM; Lin QH; Huang CM; Huang RH; Chen W
Food Chem; 2016 Jan; 190():763-770. PubMed ID: 26213036
[TBL] [Abstract][Full Text] [Related]
16. Myrica faya: a new source of antioxidant phytochemicals.
Spínola V; Llorent-Martínez EJ; Gouveia S; Castilho PC
J Agric Food Chem; 2014 Oct; 62(40):9722-35. PubMed ID: 25266067
[TBL] [Abstract][Full Text] [Related]
17. Protective effect of flavonoid extract from Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruit on alcoholic liver oxidative injury in mice.
Liu H; Qi X; Cao S; Li P
J Nat Med; 2014 Jul; 68(3):521-9. PubMed ID: 24715263
[TBL] [Abstract][Full Text] [Related]
18. Comparison of the 2,2'-azinobis-3-ethylbenzotiazo-line-6-sulfonic acid (ABTS) and ferric reducing anti-oxidant power (FRAP) methods to asses the total antioxidant capacity in extracts of fruit and vegetables.
Nilsson J; Pillai D; Onning G; Persson C; Nilsson A; Akesson B
Mol Nutr Food Res; 2005 Mar; 49(3):239-46. PubMed ID: 15704239
[TBL] [Abstract][Full Text] [Related]
19. Effect of high oxygen atmosphere storage on quality, antioxidant enzymes, and DPPH-radical scavenging activity of Chinese bayberry fruit.
Yang Z; Zheng Y; Cao S
J Agric Food Chem; 2009 Jan; 57(1):176-81. PubMed ID: 19093866
[TBL] [Abstract][Full Text] [Related]
20. Systematic evaluation of bioactive components and antioxidant capacity of some new and common bayberry cultivars using an in vitro gastrointestinal digestion method.
Bao T; Li Y; Xie J; Sun C; Li X; Pu Y; Chen W
Food Res Int; 2018 Jan; 103():326-334. PubMed ID: 29389622
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
