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litchi chinensis/antioxidant
Länken sparas på Urklipp
Sida 1 från 95 resultat
Composition of flavonoids and phenolic acids in lychee (Litchi Chinensis Sonn.) Flower extracts and their antioxidant capacities estimated with human LDL, erythrocyte, and blood models.
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Lychee (Litchi chinensis Sonn.) flower is a major nectar source in Taiwan. Antioxidant activities of acetone, ethanol, and hot-water extracts of the flower were estimated through three biochemical models: inhibition of Cu(2+) -induced oxidation of human low-density lipoprotein, scavenging ability of
Identification of a Proanthocyanidin from Litchi Chinensis Sonn. Root with Anti-Tyrosinase and Antioxidant Activity
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This work follows an ethnobotanical study that took place in the island of Mayotte (France), which pointed out the potential properties of Litchi chinensis Sonn. roots when used to enhance skin health and appearance. Through in vitro testing of a crude methanolic extract, high anti-tyrosinase
Chemical composition, antioxidant and antinociceptive properties of Litchi chinensis leaves.
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OBJECTIVE
Litchi chinensis has been traditionally used in folk medicine to treat several ailments. In this study, we investigated the chemical composition, antioxidant and antinociceptive activity of L. chinensis leaves.
METHODS
The antioxidant capacity of the extract, fraction and compounds was
Structural elucidation and in vitro antioxidant activities of a new heteropolysaccharide from Litchi chinensis.
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Two polysaccharides, LCP70S-1 and LCP70W, were isolated from the pulp tissues of Litchi chinensis by anion-exchange chromatography and gel-filtration chromatography, while the structure of LCP70S-1 was elucidated and its physico-chemical properties was analyzed. The results demonstrated that
Structure characterization and antioxidant activity of a novel polysaccharide isolated from pulp tissues of Litchi chinensis.
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A novel polysaccharide (LCP50S-2) with antioxidant activity was isolated from Litchi chinensis Sonn. The structure of LCP50S-2 was elucidated on the basis of physicochemical and instrumental analyses, and its average molecular weight was determined by gel permeation chromatography to be 2.19 × 10(2)
Effects of three drying methods on polyphenol composition and antioxidant activities of Litchi chinensis Sonn.
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The aim of this study was to investigate the effects of three different drying methods, freeze drying (FD), vacuum drying (VD) and oven drying (OD) on phenolic contents and antioxidant activities of litchi fruits. 20 polyphenols were exactly identified in the litchi fruits by UPLC-QqQ/MS.
Extraction, chemical characterization and antioxidant activity of Litchi chinensis Sonn. and Avena sativa L. seeds extracts obtained from pressurized n-butane.
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The extraction of litchi (Litchi chinensis Sonn.) and oat (Avena sativa L.) seeds were investigated using n-butane as pressurized solvent by evaluating the effect of pressure in the range of 7-100 bar and temperature from 25 to 70 °C on the extract yield and chemical composition together with the
Antioxidant effect and active components of litchi (Litchi chinensis Sonn.) flower.
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The effects of scavenging 2, 2-diphenyl-2-picrylhydrazyl hydrate (DPPH) radicals and inhibiting low-density lipoprotein (LDL) oxidation, and phenolic quantities were used for the activity-guided separation to identify the effective components of litchi flower. The acetone extract of the flower with
Antioxidant activity of polysaccharide-enriched fractions extracted from pulp tissue of Litchi Chinensis sonn.
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Natural antioxidants such as polysaccharides with strong antioxidant activities are used to protect against oxidative damage, yet little is known so far about the antioxidant effects of litchi fruit polysaccharides. In the present study, four different polysaccharide-enriched fractions were isolated
Optimized ultra-high-pressure-assisted extraction of procyanidins from lychee pericarp improves the antioxidant activity of extracts.
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To establish optimal ultra-high-pressure (UHP)-assisted extraction conditions for procyanidins from lychee pericarp, a response surface analysis method with four factors and three levels was adopted. The optimum conditions were as follows: 295 MPa pressure, 13 min pressure holding time, 16.0 mL/g
Antioxidative effects of a new lychee fruit-derived polyphenol mixture, oligonol, converted into a low-molecular form in adipocytes.
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In this study we investigated the antioxidative effects of Oligonol (Amino Up Chemical Co., Ltd., Sapporo, Japan), a new polyphenol, in adipocytes. The levels of reactive oxygen species (ROS) and the expression of adipokine genes decreased in HW mouse white adipocytes upon treatment with Oligonol as
Hydrophilic antioxidant capacities and total phenol content of seasonal fruits of Bangladesh.
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BACKGROUND
Consumption of fruits and vegetables helps to scavenge free radicals owing to the presence of antioxidant nutrients and secondary metabolites, especially polyphenolic compounds. This may lead to a reduction in the risk of diet-related chronic diseases. The purpose of the study was to
Oligonol prevented the relapse of dextran sulfate sodium-ulcerative colitis through enhancing NRF2-mediated antioxidative defense mechanism.
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Repeated bouts of ulcerative colitis featured troublesome course of inflammatory bowel disease leading to fatal colitis-associated cancer, which is strongly associated with oxidative stress and sustained inflammation. Since oligonol, low molecular weighted polyphenol extracted from fruit lychee,
Antioxidant and free radical scavenging activities of some fruits.
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Phenols, a major group of antioxidant phytochemicals, have profound importance due to their biological and free radical scavenging activities. To identify their potential sources extracts of some fruits and their different parts were studied for total phenolic contents (TPC), antioxidant (AOA) and
A comparative study on the effect of conventional thermal pasteurisation, microwave and ultrasound treatments on the antioxidant activity of five fruit juices.
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A comparative study on the effect of conventional thermal pasteurisation, microwave and ultrasound treatments on the phytochemical and antioxidant activities of juices from carambola (Averrhoa carambola L.), black jamun (Syzygium cumuni L.Skeels.), watermelon (Citrullus lanatus var lanatus),
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