Results 301 to 310 of about 11,055,071 (342)
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[Contents of flavonoids in the extract of Lespedeza virgata].

Nan fang yi ke da xue xue bao = Journal of Southern Medical University, 2009
To study the contents of the flavonoids in the extract of Lespedeza virgate.The constituents in the ethanol extraction of the aerial parts of Lespedeza virgate were isolated and purified using column chromatography, and the isolated compounds were identified according to their physicochemical and spectral data.Eight flavonoids were isolated and ...
Yan, Chen, Hong-zhu, Deng, Lei, Liang
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Flavonoid and cyanogenic contents of chaya (spinach tree)

Plant Foods for Human Nutrition, 2003
Chaya (Cnidoscolus chayamansa, McVaugh) is an ubiquitous plant in southern Mexico. Its high nutritional value is well documented but its content of toxic cyanide glycosides and medicinal metabolites are undetermined. The concentrations of HCN and derivatives from chaya leaves were measured in the range of 2.37-4.25 mg/100 of dry weight. Several thermal
R.F. González-Laredo   +3 more
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Effect of arsenic on flavonoid contents in Pteris species

Biochemical Systematics and Ecology, 2010
Abstract Two arsenic (As) hyperaccumulators ( Pteris multifida and Pteris vittata ) and a non-hyperaccumulator ( Pteris semipinnata ) were exposed to different As concentrations under hydroponic conditions. Five flavonoids in these fern species were determined by high-performance liquid chromatography (HPLC). Flavonoid production in P.
Hong-Bin Wang   +6 more
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Flavonoid pigments in marbled white butterfly (Melanargia galathea) are dependent on flavonoid content of larval diet

Journal of Chemical Ecology, 1985
Analyses of two-dimensional chromatographic flavonoid patterns of butterflies reared on different grass species have shown that the flavonoid pattern ofMelanargia galathea is dependent on the flavonoid content of the larval diet. This confirms the dietary origin of flavonoid pigments inM. galathea.
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Study of the Volatile Component and the Flavonoid Content of Edible Flowers

In recent years, a growing interest among farmers and chefs has been oriented toward edible flowers, which are now popular in modern cuisine and appreciated by consumers. Their expansion is not limited to the aesthetic value, but also to flavor and nutritional aspects that supply to food and beverages.
Vanessa Giannetti   +2 more
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Comparative study on the effect of extraction solvent on total phenol, flavonoid content, antioxidant and antimicrobial properties of red onion (Allium cepa)

Journal of Food Measurement & Characterization, 2022
Saman Khalili   +4 more
semanticscholar   +1 more source

FLAVONOID CONTENT IN STRAWBERRY CULTIVARS

Acta Horticulturae, 2002
T.P. Mikkonen   +2 more
openaire   +1 more source

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