Chemical constituent and antioxidant activity of the husk of Chinese hickory
文献类型：期刊论文
| 作者 | Xiang, Limin; Wang, Yihai; Yi, Xiaomin; Wang, Xinluan; He, Xiangjiu |
| 刊名 | JOURNAL OF FUNCTIONAL FOODS
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| 出版日期 | 2016 |
| 英文摘要 | Chinese hickory (Carya cathayensis Sarg.) is a common and nutritious nut. Twenty-nine phenolic compounds, together with three quinones and three triterpenoids, were isolated from Chinese hickoryhusks. Their structures were determined by comprehensive spectroscopic methods. The total methanolic extract, chloroform and ethyl acetate fractions and all the isolated compounds were evaluated for antioxidantactivity and neuroprotective effects on SH-SY5Y cells, as well as the effects on the expression of PPAR-gamma in 3T3-L1 cells. Quercetin (10) and protocatechuic acid methyl ester (24) showed pronouncedantioxidant activities in all of the different antioxidant assays and neuroprotective effect against H2O2-induced oxidative stress. Some of the flavonoids could significantly decrease the mRNA expression level ofPPAR-gamma by approximately 70%. The present study provided supplement information for the evaluationof antioxidant activity and health benefit of Chinese hickory. |
| 收录类别 | SCI |
| 原文出处 | http://www.sciencedirect.com/science/article/pii/S1756464616300202 |
| 语种 | 英语 |
| 源URL | [http://ir.siat.ac.cn:8080/handle/172644/10523]  |
| 专题 | 深圳先进技术研究院_医工所 |
| 作者单位 | JOURNAL OF FUNCTIONAL FOODS |
| 推荐引用方式 GB/T 7714 | Xiang, Limin,Wang, Yihai,Yi, Xiaomin,et al. Chemical constituent and antioxidant activity of the husk of Chinese hickory[J]. JOURNAL OF FUNCTIONAL FOODS,2016. |
| APA | Xiang, Limin,Wang, Yihai,Yi, Xiaomin,Wang, Xinluan,&He, Xiangjiu.(2016).Chemical constituent and antioxidant activity of the husk of Chinese hickory.JOURNAL OF FUNCTIONAL FOODS. |
| MLA | Xiang, Limin,et al."Chemical constituent and antioxidant activity of the husk of Chinese hickory".JOURNAL OF FUNCTIONAL FOODS (2016). |
入库方式： OAI收割
来源：深圳先进技术研究院
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