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- Zheng, Z.P., et al. Show all 5 Authors
- Food chemistry 2008 v.106 no.2 pp. 529-535
- monophenol monooxygenase; enzyme inhibition; enzyme inhibitors; Broussonetia papyrifera; plant extracts; branches; enzymatic browning; enzyme substrates; mushrooms
- ... Fractionation of a chloroform-soluble extract from twigs of Broussonetia papyrifera, led to the isolation of one new compound, 3,5,7,4'-tetrahydroxy-3'-(2-hydroxy-3-methylbut-3-enyl)flavone (1), and 10 known compounds, uralenol (2), quercetin (3), isolicoflavonol (4), papyriflavonol A (5), broussoflavonol F (6), 5,7,3',5'-tetrahydroxyflavanone (7), luteolin (8), isoliquiritigenin (9), broussochalc ...
- Zheng, Z.P., et al. Show all 7 Authors
- Food chemistry 2008 v.106 no.2 pp. 475-481
- model food systems; glycation; Maillard reaction; phytochemicals; plant extracts; free radical scavengers; mung beans; chemical constituents of plants; antioxidant activity
- ... The anti-glycation activity of four kinds of beans including mung bean, black bean, soybean and cowpea were evaluated. Aqueous alcohol extract of mung bean exhibited the strongest inhibitory activity against the formation of fluorescent advanced glycation endproducts (AGEs) in a bovine serum albumin (BSA)-glucose model, and the inhibitory activities of extracts of the four beans were found to be h ...