Phytochemistry, ISSN 0031-9422, 2008, Volume 69, Issue 13, pp. 2463 - 2481
The metabolite composition of strawberry floral organs (i.e. sepals, petals, stamen, pistil and receptacle) has been studied by UPLC-qTOF-MS and MS/MS...
Terpenoid | Floral metabolites | Strawberry ( Fragaria × ananassa) | Spermidine | Rosaceae | Ellagitannin | Proanthocyanidin | Secondary metabolite profiling | Flavonol | UPLC-qTOF-MS | Strawberry (Fragaria × ananassa) | HYDROLYZABLE TANNINS | Strawberry (Fragaria x ananassa) | POLLEN-TUBE GROWTH | ARABIDOPSIS-THALIANA | PHENOLIC-COMPOUNDS | BIOCHEMISTRY & MOLECULAR BIOLOGY | ANTIOXIDANT CAPACITY | MASS-SPECTROMETRY | PLANT SCIENCES | FLAVONOID BIOSYNTHESIS | GENOME-WIDE ANALYSIS | ELLAGIC ACID | FLORAL INDUCTION | Flowers - metabolism | Fragaria - metabolism | Proanthocyanidins - metabolism | Mass Spectrometry | Chromatography, High Pressure Liquid | Hydrolyzable Tannins - metabolism | Metabolomics - methods | Strawberries | Tannins | Flowers | Metabolites | Terpenes | Analysis
Terpenoid | Floral metabolites | Strawberry ( Fragaria × ananassa) | Spermidine | Rosaceae | Ellagitannin | Proanthocyanidin | Secondary metabolite profiling | Flavonol | UPLC-qTOF-MS | Strawberry (Fragaria × ananassa) | HYDROLYZABLE TANNINS | Strawberry (Fragaria x ananassa) | POLLEN-TUBE GROWTH | ARABIDOPSIS-THALIANA | PHENOLIC-COMPOUNDS | BIOCHEMISTRY & MOLECULAR BIOLOGY | ANTIOXIDANT CAPACITY | MASS-SPECTROMETRY | PLANT SCIENCES | FLAVONOID BIOSYNTHESIS | GENOME-WIDE ANALYSIS | ELLAGIC ACID | FLORAL INDUCTION | Flowers - metabolism | Fragaria - metabolism | Proanthocyanidins - metabolism | Mass Spectrometry | Chromatography, High Pressure Liquid | Hydrolyzable Tannins - metabolism | Metabolomics - methods | Strawberries | Tannins | Flowers | Metabolites | Terpenes | Analysis
Journal Article
Critical Reviews in Food Science and Nutrition, ISSN 1040-8398, 05/2017, Volume 57, Issue 8, pp. 1618 - 1630
We have prepared a review of the physical-chemical composition and the functional and anti-nutritional properties of quinoa (Chenopodium quinoa Willd.). It is...
functional properties | nutritional value | celiac disease | Chenopodium quinoa Willd | anti-nutritional factors | Chenopodium quinoaWilld | MINERALS | FOOD SCIENCE & TECHNOLOGY | COMPONENTS | PSEUDOCEREALS | ANTIOXIDANT CAPACITY | CHENOPODIUM-QUINOA | NUTRITION & DIETETICS | FRACTIONS | FATTY-ACID | STARCH | TRITERPENE SAPONINS | WILLD SEEDS | Oxalates - analysis | Phytic Acid - analysis | Flavonoids - analysis | Amino Acids, Essential - analysis | Nutritive Value | Humans | Dietary Fiber - analysis | Saponins - analysis | Whole Grains - chemistry | Chenopodium quinoa - chemistry | Trypsin Inhibitors - analysis | Dietary Proteins - analysis | Tannins - analysis | Polyphenols - analysis | Dietary Fats - analysis | Dietary Carbohydrates - analysis | Micronutrients - analysis | Antioxidants - analysis | Nitrates - analysis | Quinoa | Celiac disease | Functional foods & nutraceuticals
functional properties | nutritional value | celiac disease | Chenopodium quinoa Willd | anti-nutritional factors | Chenopodium quinoaWilld | MINERALS | FOOD SCIENCE & TECHNOLOGY | COMPONENTS | PSEUDOCEREALS | ANTIOXIDANT CAPACITY | CHENOPODIUM-QUINOA | NUTRITION & DIETETICS | FRACTIONS | FATTY-ACID | STARCH | TRITERPENE SAPONINS | WILLD SEEDS | Oxalates - analysis | Phytic Acid - analysis | Flavonoids - analysis | Amino Acids, Essential - analysis | Nutritive Value | Humans | Dietary Fiber - analysis | Saponins - analysis | Whole Grains - chemistry | Chenopodium quinoa - chemistry | Trypsin Inhibitors - analysis | Dietary Proteins - analysis | Tannins - analysis | Polyphenols - analysis | Dietary Fats - analysis | Dietary Carbohydrates - analysis | Micronutrients - analysis | Antioxidants - analysis | Nitrates - analysis | Quinoa | Celiac disease | Functional foods & nutraceuticals
Journal Article
Journal of Food Science, ISSN 0022-1147, 01/2013, Volume 78, Issue 1, pp. C8 - C16
: Rice bean, a less known and underutilized legume, has emerged as a potential legume because of its nutritional potential. The nutritional quality of rice...
Vigna | nutritional factors | anti‐nutrients | rice bean | Nutritional factors | Anti-nutrients | Rice bean | ANTINUTRITIONAL FACTORS | RAFFINOSE | FOOD SCIENCE & TECHNOLOGY | VULGARIS L | SOYBEANS | PROTEIN DIGESTIBILITY | GERMINATION | anti-nutrients | COOKING | CHEMICAL-COMPOSITION | PURIFICATION | PHYTIC ACID | Phytic Acid - analysis | Nutritive Value | Vitamins - analysis | Dietary Fiber - analysis | Raffinose - analysis | Fabaceae - classification | Trypsin Inhibitors - analysis | Tannins - analysis | Lipoxygenase - metabolism | Oligosaccharides - analysis | Niacin - analysis | Trace Elements - analysis | Ascorbic Acid - analysis | Fabaceae - chemistry | Amino Acids - analysis | Fatty Acids - analysis | Genotype | Saponins - analysis | Oligosaccharides - metabolism | Lipoxygenase - analysis | Dietary Proteins - analysis | Phenols - analysis | Dietary Carbohydrates - analysis | Fabaceae - genetics | Raffinose - metabolism | Proteins | Legumes | Beans | Tannins | Categories | In vitro testing | Fatty acids | Rice
Vigna | nutritional factors | anti‐nutrients | rice bean | Nutritional factors | Anti-nutrients | Rice bean | ANTINUTRITIONAL FACTORS | RAFFINOSE | FOOD SCIENCE & TECHNOLOGY | VULGARIS L | SOYBEANS | PROTEIN DIGESTIBILITY | GERMINATION | anti-nutrients | COOKING | CHEMICAL-COMPOSITION | PURIFICATION | PHYTIC ACID | Phytic Acid - analysis | Nutritive Value | Vitamins - analysis | Dietary Fiber - analysis | Raffinose - analysis | Fabaceae - classification | Trypsin Inhibitors - analysis | Tannins - analysis | Lipoxygenase - metabolism | Oligosaccharides - analysis | Niacin - analysis | Trace Elements - analysis | Ascorbic Acid - analysis | Fabaceae - chemistry | Amino Acids - analysis | Fatty Acids - analysis | Genotype | Saponins - analysis | Oligosaccharides - metabolism | Lipoxygenase - analysis | Dietary Proteins - analysis | Phenols - analysis | Dietary Carbohydrates - analysis | Fabaceae - genetics | Raffinose - metabolism | Proteins | Legumes | Beans | Tannins | Categories | In vitro testing | Fatty acids | Rice
Journal Article
Food Chemistry, ISSN 0308-8146, 04/2017, Volume 220, pp. 153 - 161
In this study, the essential oil (EO) composition, flavonoid and phenolic contents, and antioxidant activities of fourteen accessions belonging to ten species...
Essential oil | Reducing power | DPPH | Thyme | Antioxidant activity | FOOD SCIENCE & TECHNOLOGY | COMPONENTS | POPULATIONS | NUTRITION & DIETETICS | LAMIACEAE | IN-VITRO ANTIOXIDANT | ANTIBACTERIAL ACTIVITY | CARAMANICUS | METHANOL EXTRACTS | CHEMICAL-COMPOSITION | VULGARIS | CHEMISTRY, APPLIED | DAENENSIS | Flavonoids - analysis | Gas Chromatography-Mass Spectrometry | Oils, Volatile - chemistry | Thymus Plant - chemistry | Thymus Plant - classification | Linear Models | Thymol - analysis | Terpenes - analysis | Plant Extracts - analysis | Tannins - analysis | Phenols - analysis | Iran | Monoterpenes - analysis | Antioxidants - analysis | Principal Component Analysis | Cluster Analysis | Antioxidants | Isoflavones
Essential oil | Reducing power | DPPH | Thyme | Antioxidant activity | FOOD SCIENCE & TECHNOLOGY | COMPONENTS | POPULATIONS | NUTRITION & DIETETICS | LAMIACEAE | IN-VITRO ANTIOXIDANT | ANTIBACTERIAL ACTIVITY | CARAMANICUS | METHANOL EXTRACTS | CHEMICAL-COMPOSITION | VULGARIS | CHEMISTRY, APPLIED | DAENENSIS | Flavonoids - analysis | Gas Chromatography-Mass Spectrometry | Oils, Volatile - chemistry | Thymus Plant - chemistry | Thymus Plant - classification | Linear Models | Thymol - analysis | Terpenes - analysis | Plant Extracts - analysis | Tannins - analysis | Phenols - analysis | Iran | Monoterpenes - analysis | Antioxidants - analysis | Principal Component Analysis | Cluster Analysis | Antioxidants | Isoflavones
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 08/2012, Volume 60, Issue 30, pp. 7513 - 7525
Many dark-colored fruit juices, rich in anthocyanins, are thought to be important for human health. Joboticaba (Myrciaria cauliflora) fruits, native to Brazil,...
anthocyanins | blueberry | PHENOLIC-COMPOUNDS | BARK | FOOD SCIENCE & TECHNOLOGY | MASS-SPECTROMETRY | PCA | jaboticaba | OXYGEN | Concord grape | INHIBITION | LC-TOF-MS | ANTIOXIDANT | Myrciaria cauliflora | AGRICULTURE, MULTIDISCIPLINARY | CHEMISTRY, APPLIED | ELLAGIC ACID | MYRTACEAE | phenolic | Hydroxybenzoates - analysis | Chromatography, High Pressure Liquid - methods | Vitis - chemistry | Fruit - chemistry | Hydrolyzable Tannins - analysis | Blueberry Plants - chemistry | Depsides - analysis | Glucosides - analysis | Myrtaceae - chemistry | Gallic Acid - analysis | Polyphenols - analysis | Brazil | Ellagic Acid - analysis | Phenylpropionates - analysis | Antioxidants - analysis | Principal Component Analysis | Anthocyanins - analysis | Beverages - analysis
anthocyanins | blueberry | PHENOLIC-COMPOUNDS | BARK | FOOD SCIENCE & TECHNOLOGY | MASS-SPECTROMETRY | PCA | jaboticaba | OXYGEN | Concord grape | INHIBITION | LC-TOF-MS | ANTIOXIDANT | Myrciaria cauliflora | AGRICULTURE, MULTIDISCIPLINARY | CHEMISTRY, APPLIED | ELLAGIC ACID | MYRTACEAE | phenolic | Hydroxybenzoates - analysis | Chromatography, High Pressure Liquid - methods | Vitis - chemistry | Fruit - chemistry | Hydrolyzable Tannins - analysis | Blueberry Plants - chemistry | Depsides - analysis | Glucosides - analysis | Myrtaceae - chemistry | Gallic Acid - analysis | Polyphenols - analysis | Brazil | Ellagic Acid - analysis | Phenylpropionates - analysis | Antioxidants - analysis | Principal Component Analysis | Anthocyanins - analysis | Beverages - analysis
Journal Article
Food Chemistry, ISSN 0308-8146, 12/2012, Volume 135, Issue 3, pp. 1708 - 1717
► Hydrolyzable tannins (HTs) is one of the most studied group of polyphenolic compounds. ► HTs influence both food quality and safety and are widely...
Analytical chemistry | Gallotannins | Tannins | Ellagitannins | Food | ANTIOXIDANT ACTIVITY | PHENOLIC-COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | RUBUS ELLAGITANNINS | POLYPHENOLIC COMPOUNDS | MANGIFERA-INDICA L | OAK WOOD | STRUCTURE ELUCIDATION | PERFORMANCE LIQUID-CHROMATOGRAPHY | NUTRITION & DIETETICS | CHINESE MEDICINAL-PLANTS | CHEMISTRY, APPLIED | ELLAGIC ACID | Chemistry Techniques, Analytical - methods | Food Analysis - methods | Humans | Hydrolyzable Tannins - analysis | Polyphenols - analysis | Analysis | Safety and security measures
Analytical chemistry | Gallotannins | Tannins | Ellagitannins | Food | ANTIOXIDANT ACTIVITY | PHENOLIC-COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | RUBUS ELLAGITANNINS | POLYPHENOLIC COMPOUNDS | MANGIFERA-INDICA L | OAK WOOD | STRUCTURE ELUCIDATION | PERFORMANCE LIQUID-CHROMATOGRAPHY | NUTRITION & DIETETICS | CHINESE MEDICINAL-PLANTS | CHEMISTRY, APPLIED | ELLAGIC ACID | Chemistry Techniques, Analytical - methods | Food Analysis - methods | Humans | Hydrolyzable Tannins - analysis | Polyphenols - analysis | Analysis | Safety and security measures
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 02/2013, Volume 61, Issue 7, pp. 1525 - 1533
Bitterness is a major sensory attribute of several common foods and beverages rich in polyphenol compounds. These compounds are reported as very important for...
polyphenols | bitterness | tannins | FOOD SCIENCE & TECHNOLOGY | ANTHOCYANINS | ASTRINGENCY | MALVIDIN 3-GLUCOSIDE | PROCYANIDINS | SACCHARIN | SEQUENCE | AGRICULTURE, MULTIDISCIPLINARY | RED WINE | CHEMISTRY, APPLIED | (+)-CATECHIN | BOVINE SERUM-ALBUMIN | Taste Buds - physiology | Beer - analysis | Biflavonoids - chemistry | Fruit - chemistry | Humans | Hydrolyzable Tannins - analysis | Glucosides - analysis | Cacao - chemistry | Taste - physiology | Anthocyanins - chemistry | Proanthocyanidins - chemistry | Wine - analysis | Catechin - analysis | Vegetables - chemistry | Biflavonoids - analysis | Hydrolyzable Tannins - chemistry | Polyphenols - analysis | Polyphenols - chemistry | Glucosides - chemistry | Proanthocyanidins - analysis | Catechin - chemistry | Tea - chemistry | Anthocyanins - analysis | Beverages - analysis
polyphenols | bitterness | tannins | FOOD SCIENCE & TECHNOLOGY | ANTHOCYANINS | ASTRINGENCY | MALVIDIN 3-GLUCOSIDE | PROCYANIDINS | SACCHARIN | SEQUENCE | AGRICULTURE, MULTIDISCIPLINARY | RED WINE | CHEMISTRY, APPLIED | (+)-CATECHIN | BOVINE SERUM-ALBUMIN | Taste Buds - physiology | Beer - analysis | Biflavonoids - chemistry | Fruit - chemistry | Humans | Hydrolyzable Tannins - analysis | Glucosides - analysis | Cacao - chemistry | Taste - physiology | Anthocyanins - chemistry | Proanthocyanidins - chemistry | Wine - analysis | Catechin - analysis | Vegetables - chemistry | Biflavonoids - analysis | Hydrolyzable Tannins - chemistry | Polyphenols - analysis | Polyphenols - chemistry | Glucosides - chemistry | Proanthocyanidins - analysis | Catechin - chemistry | Tea - chemistry | Anthocyanins - analysis | Beverages - analysis
Journal Article
Food Research International, ISSN 0963-9969, 11/2017, Volume 101, pp. 1 - 16
Legumes are a good source of bioactive phenolic compounds which play significant roles in many physiological as well as metabolic processes. Phenolic acids,...
Phenolic compounds | Antioxidant activity | Legume seeds | Processing | Health benefits | VIGNA-UNGUICULATA | LENTILS LENS-CULINARIS | FOOD SCIENCE & TECHNOLOGY | ALPHA-GLUCOSIDASE | PHASEOLUS-VULGARIS L | PISUM-SATIVUM L | BEAN CULTIVARS | COMMON BEANS | IN-VITRO ANTIOXIDANT | FOOD LEGUMES | CICER-ARIETINUM L | Flavones - analysis | Hydroxybenzoates - analysis | Vaccinium macrocarpon - chemistry | Flavonoids - analysis | Flavonols - analysis | Flavanones - analysis | Tannins - chemistry | Phaseolus - chemistry | Catechin - analysis | Plant Extracts - analysis | Phenols - analysis | Proanthocyanidins - analysis | Seeds - chemistry | Edible Grain - chemistry | Antioxidants - analysis | Anthocyanins - analysis | Antioxidants | Legumes | Beans | Seeds | Mimosaceae | Isoflavones | Leaching
Phenolic compounds | Antioxidant activity | Legume seeds | Processing | Health benefits | VIGNA-UNGUICULATA | LENTILS LENS-CULINARIS | FOOD SCIENCE & TECHNOLOGY | ALPHA-GLUCOSIDASE | PHASEOLUS-VULGARIS L | PISUM-SATIVUM L | BEAN CULTIVARS | COMMON BEANS | IN-VITRO ANTIOXIDANT | FOOD LEGUMES | CICER-ARIETINUM L | Flavones - analysis | Hydroxybenzoates - analysis | Vaccinium macrocarpon - chemistry | Flavonoids - analysis | Flavonols - analysis | Flavanones - analysis | Tannins - chemistry | Phaseolus - chemistry | Catechin - analysis | Plant Extracts - analysis | Phenols - analysis | Proanthocyanidins - analysis | Seeds - chemistry | Edible Grain - chemistry | Antioxidants - analysis | Anthocyanins - analysis | Antioxidants | Legumes | Beans | Seeds | Mimosaceae | Isoflavones | Leaching
Journal Article
Molecular Nutrition & Food Research, ISSN 1613-4125, 12/2008, Volume 52, Issue 12, pp. 1381 - 1398
MALDI-TOF-MS | NMR | MS/MS | HPLC | Proanthocyanidins | MOLECULAR-WEIGHT | PROTEIN PRECIPITATING CAPACITY | FOOD SCIENCE & TECHNOLOGY | QUANTITATIVE-ANALYSIS | MASS-SPECTROMETRY | STRUCTURE ELUCIDATION | PERFORMANCE LIQUID-CHROMATOGRAPHY | CONDENSED TANNINS | POLYMERIC PROANTHOCYANIDINS | SOLID-PHASE EXTRACTION | REVERSED-PHASE | Magnetic Resonance Spectroscopy | Chemical Precipitation | Proanthocyanidins - analysis | Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization | Chromatography, Gas | Chromatography, High Pressure Liquid | Chromatography, Gel | Circular Dichroism | Proanthocyanidins - chemistry
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 06/2006, Volume 54, Issue 13, pp. 4705 - 4714
Commercially important edible nut seeds were analyzed for chemical composition and moisture sorption. Moisture (1.47−9.51%), protein (7.50−21.56%), lipid...
Tannins | Storage | Phytates | Tree nuts | Amino acids | Lipids | Chemical composition | Fatty acids | Protein | Sorption isotherm | lipids | phytates | JUGLANS-REGIA L | fatty acids | tree nuts | FATTY-ACID-COMPOSITION | FOOD SCIENCE & TECHNOLOGY | amino acids | storage | sorption isotherm | PROXIMATE COMPOSITION | CORYLUS-AVELLANA L | PHYSICOCHEMICAL PROPERTIES | protein | ADSORPTION-ISOTHERMS | AGRICULTURE, MULTIDISCIPLINARY | ALMOND PRUNUS-AMYGDALUS | tannins | PISTACHIO NUTS | OXIDATIVE STABILITY | CHEMISTRY, APPLIED | chemical composition | OIL COMPOSITION | Phytic Acid - analysis | Nitrogen - analysis | Amino Acids - analysis | Water - analysis | Fatty Acids - analysis | Peptide Hydrolases - analysis | Plant Proteins - analysis | Tannins - analysis | Adsorption | Nuts - chemistry | Carbohydrates - analysis | Seeds - chemistry | Lipids - analysis
Tannins | Storage | Phytates | Tree nuts | Amino acids | Lipids | Chemical composition | Fatty acids | Protein | Sorption isotherm | lipids | phytates | JUGLANS-REGIA L | fatty acids | tree nuts | FATTY-ACID-COMPOSITION | FOOD SCIENCE & TECHNOLOGY | amino acids | storage | sorption isotherm | PROXIMATE COMPOSITION | CORYLUS-AVELLANA L | PHYSICOCHEMICAL PROPERTIES | protein | ADSORPTION-ISOTHERMS | AGRICULTURE, MULTIDISCIPLINARY | ALMOND PRUNUS-AMYGDALUS | tannins | PISTACHIO NUTS | OXIDATIVE STABILITY | CHEMISTRY, APPLIED | chemical composition | OIL COMPOSITION | Phytic Acid - analysis | Nitrogen - analysis | Amino Acids - analysis | Water - analysis | Fatty Acids - analysis | Peptide Hydrolases - analysis | Plant Proteins - analysis | Tannins - analysis | Adsorption | Nuts - chemistry | Carbohydrates - analysis | Seeds - chemistry | Lipids - analysis
Journal Article
Journal of Food Science, ISSN 0022-1147, 08/2016, Volume 81, Issue 8, pp. H2049 - H2058
Contents of total flavonoids, total phenolics, total triterpenes, total condensed tannin and total saponins in peels, flesh and endocarps of Chaenomeles...
antioxidant | endocarp | α‐glucosidase inhibitory | Chaenomeles | in vitro digestion | α-glucosidase inhibitory | ANTIOXIDANT ACTIVITY | APOPTOSIS | TRITERPENOIDS | FOOD SCIENCE & TECHNOLOGY | OLEANOLIC ACID | alpha-glucosidase inhibitory | PEELS | DIGESTION | POLYPHENOLS | SAPONINS | EXTRACTS | TUMOR-GROWTH | Plant Extracts - chemistry | Flavonoids - analysis | Gallic Acid - pharmacology | Triterpenes - pharmacology | Species Specificity | Plant Extracts - pharmacology | Rutin - pharmacology | Oleanolic Acid - pharmacology | Glycoside Hydrolase Inhibitors - analysis | Chromatography, High Pressure Liquid | Biphenyl Compounds - metabolism | Vanillic Acid - pharmacology | Catechin - analysis | Proanthocyanidins - pharmacology | China | Gallic Acid - analysis | Proanthocyanidins - analysis | Flavonoids - pharmacology | Vanillic Acid - analysis | Catechin - pharmacology | Antioxidants - analysis | Phenols - pharmacology | Coumaric Acids - analysis | Fruit - chemistry | Picrates - metabolism | Rutin - analysis | Saponins - analysis | Antioxidants - pharmacology | Glycoside Hydrolase Inhibitors - pharmacology | Oleanolic Acid - analysis | Rosaceae - chemistry | Triterpenes - analysis | Phenols - analysis | Propionates | alpha-Glucosidases - metabolism | Coumaric Acids - pharmacology | Saponins - pharmacology | Composition | Methods | Rosaceae | Food | Testing | Phenols | Flavonoids | Food science | Fruits | Triterpenes | Saponins | Catechin | Gallic acid | Principal components analysis | Mass spectroscopy | Chlorogenic acid | Glucosidase | Colorimetry | Liquid chromatography | Rutin | High-performance liquid chromatography | Epicatechin | Oleanolic acid | Antioxidants | Acids | Correlation analysis | Vanillic acid | Ursolic acid | Mass spectrometry | High performance liquid chromatography | Catechins | Tannins | Condensing | Digestion
antioxidant | endocarp | α‐glucosidase inhibitory | Chaenomeles | in vitro digestion | α-glucosidase inhibitory | ANTIOXIDANT ACTIVITY | APOPTOSIS | TRITERPENOIDS | FOOD SCIENCE & TECHNOLOGY | OLEANOLIC ACID | alpha-glucosidase inhibitory | PEELS | DIGESTION | POLYPHENOLS | SAPONINS | EXTRACTS | TUMOR-GROWTH | Plant Extracts - chemistry | Flavonoids - analysis | Gallic Acid - pharmacology | Triterpenes - pharmacology | Species Specificity | Plant Extracts - pharmacology | Rutin - pharmacology | Oleanolic Acid - pharmacology | Glycoside Hydrolase Inhibitors - analysis | Chromatography, High Pressure Liquid | Biphenyl Compounds - metabolism | Vanillic Acid - pharmacology | Catechin - analysis | Proanthocyanidins - pharmacology | China | Gallic Acid - analysis | Proanthocyanidins - analysis | Flavonoids - pharmacology | Vanillic Acid - analysis | Catechin - pharmacology | Antioxidants - analysis | Phenols - pharmacology | Coumaric Acids - analysis | Fruit - chemistry | Picrates - metabolism | Rutin - analysis | Saponins - analysis | Antioxidants - pharmacology | Glycoside Hydrolase Inhibitors - pharmacology | Oleanolic Acid - analysis | Rosaceae - chemistry | Triterpenes - analysis | Phenols - analysis | Propionates | alpha-Glucosidases - metabolism | Coumaric Acids - pharmacology | Saponins - pharmacology | Composition | Methods | Rosaceae | Food | Testing | Phenols | Flavonoids | Food science | Fruits | Triterpenes | Saponins | Catechin | Gallic acid | Principal components analysis | Mass spectroscopy | Chlorogenic acid | Glucosidase | Colorimetry | Liquid chromatography | Rutin | High-performance liquid chromatography | Epicatechin | Oleanolic acid | Antioxidants | Acids | Correlation analysis | Vanillic acid | Ursolic acid | Mass spectrometry | High performance liquid chromatography | Catechins | Tannins | Condensing | Digestion
Journal Article