Results 141 to 150 of about 5,958,372 (224)

Effects of Cooking Methods on Caffeoylquinic Acids and Radical Scavenging Activity of Sweet Potato

open access: yes
The effects of cooking methods, including steaming, deep-frying, and baking, on the phenolic content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, and isomerization of caffeoylquinic acids in sweet potato were investigated.
De-Xing Hou   +4 more
core   +1 more source

Validation and standardization of the content of three di-caffeoylquinic acid in Korean Ligularia fischeri by region of origin. [PDF]

open access: yesSci Rep
Kim HH   +11 more
europepmc   +1 more source

Caffeoylquinic acids induce cell death and cell cycle arrest on HCT 116 cells via formation of extracellular H2O2and quinones

open access: yes, 2018
Caffeoylquinic acids are frequently present in variety of medicinal plants, fruits, vegetables and beverages. These phenolic acids are widely accepted as antioxidants but have pro-oxidant activity under certain condition.
Wahab, Norhanom Abdul   +2 more
core  

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