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Quan C, Cao S, Li J, Ma S. Research on extracting and preparing a Puerariae Flos and Chrysanthemum-based drink. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1675-1685. [PMID: 39049921 PMCID: PMC11263378 DOI: 10.1007/s13197-024-05937-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/11/2024] [Accepted: 01/17/2024] [Indexed: 07/27/2024]
Abstract
In traditional Chinese medicine, Puerariae Flos and Chrysanthemum are widely utilized in herbal teas for hangover relief and heat-clearing detoxification. In this study, a new drink has been developed, employing these two flowers as primary raw materials. The objective of this study was to optimize the optimal formula, extraction process, and preparation method for the drink. The optimization of the formula and extraction process was guided by the utilization of the total flavonoids content in the water decoction of the two flowers as an indicator. Based on the sensory evaluation criteria, including color, smell, taste, and state of the drink, the water decoction addition, honey addition, and citric acid addition were optimized by single-factor experiments and orthogonal experiments. The best formula and extraction process was 10 g of Puerariae Flos, 10 g of Chrysanthemum, 48 min of decocting time, and 615 mL of water. The optimal preparation process consisted of 30% water decoction, 8% honey, and 0.025% citric acid. Subsequently, a golden yellow, transparent, and stable liquid was produced, possessing a sweet taste along with the distinctive aroma and flavor of Puerariae Flos and Chrysanthemum. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-024-05937-x.
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Affiliation(s)
- Chunmei Quan
- College of Pharmacy, Bozhou Vocational and Technical College, Bozhou, 236800 Anhui Province People’s Republic of China
| | - Shuai Cao
- Traditional Chinese Medicine, Bozhou University, Bozhou, 236800 Anhui Province People’s Republic of China
| | - Jinfu Li
- Anhui Wan Hua Cao Biotechnology Company, Bozhou, 236800 Anhui People’s Republic of China
| | - Shengwei Ma
- Anhui Wan Hua Cao Biotechnology Company, Bozhou, 236800 Anhui People’s Republic of China
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2
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Li L, Lv J, Wang X, Li X, Guo D, Wang L, Zhang N, Jia Q. Green Extraction of Polyphenols from Elaeagnus angustifolia L. Using Natural Deep Eutectic Solvents and Evaluation of Bioactivity. Molecules 2024; 29:2412. [PMID: 38893285 PMCID: PMC11173772 DOI: 10.3390/molecules29112412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2024] [Revised: 05/13/2024] [Accepted: 05/16/2024] [Indexed: 06/21/2024] Open
Abstract
In the study, natural deep eutectic solvents (NADESs) were used as alternatives to traditional chemical solvents for the extraction of polyphenols from Elaeagnus angustifolia L. Nine NADESs were tested for the first time and compared with ethanol and water (traditional solvents) regarding the extraction of phenolic compounds from E. angustifolia L. These solvents were particularly effective at extracting polyphenols, whose low water solubility usually requires high amounts of organic solvents. The solvent based on choline chloride and malonic acid provided optimal results and was selected for further optimization. The effects of material-to-liquid ratio, ultrasound time, and ultrasound temperature on the extraction efficiency were studied through single-factor experiments. These parameters were optimized by Box-Behnken design using response surface methodology. The optimal conditions identified were 49.86 g/mL of material-to-liquid ratio, 31.10 min of ultrasound time, and 62.35 °C of ultrasound temperature, resulting in a high yield of 140.30 ± 0.19 mg/g. The results indicated that the NADES extraction technique provided a higher yield than the conventional extraction process. The antioxidant activity of the extract of polyphenols from E. angustifolia L. was determined, and UPLC-IMS-QTOF-MS was used to analyze the phenolic compounds in it. The results revealed that the scavenging ability of 1,1-diphenyl-2-picryl-hydrazil and 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate) extracted by NADES was higher than that of polyphenols extracted by water and ethanol. Furthermore, a total of 24 phenolic compounds were identified in the extract. To the best of our knowledge, this is the first study in which a green and efficient NADES extraction method has been used to extract bioactive polyphenols from E. angustifolia L., which could provide potential value in pharmaceuticals, cosmetics, and food additives.
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Affiliation(s)
- Lu Li
- College of Food Science and Engineering, Tarim University, Alar 843300, China; (L.L.)
- Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, Alar 843300, China
| | - Jingjing Lv
- College of Food Science and Engineering, Tarim University, Alar 843300, China; (L.L.)
- Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, Alar 843300, China
| | - Xiaoqin Wang
- College of Food Science and Engineering, Tarim University, Alar 843300, China; (L.L.)
- Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, Alar 843300, China
| | - Xiujun Li
- College of Food Science and Engineering, Tarim University, Alar 843300, China; (L.L.)
- Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, Alar 843300, China
| | - Dongqi Guo
- College of Food Science and Engineering, Tarim University, Alar 843300, China; (L.L.)
- Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, Alar 843300, China
| | - Liling Wang
- College of Food Science and Engineering, Tarim University, Alar 843300, China; (L.L.)
- Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, Alar 843300, China
| | - Na Zhang
- College of Food Science and Engineering, Tarim University, Alar 843300, China; (L.L.)
- Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, Alar 843300, China
| | - Qinghua Jia
- Analysis and Testing Center, Tarim University, Alar 843300, China
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Yao Y, Choe U, Li Y, Liu Z, Zeng M, Wang TTY, Sun J, Wu X, Pehrsson P, He X, Zhang Y, Gao B, Moore JC, Chen P, Slavin M, Yu LL. Chemical Composition of Rosemary ( Rosmarinus officinalis L.) Extract and Its Inhibitory Effects on SARS-CoV-2 Spike Protein-ACE2 Interaction and ACE2 Activity and Free Radical Scavenging Capacities. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:18735-18745. [PMID: 37988686 DOI: 10.1021/acs.jafc.3c02301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2023]
Abstract
This study evaluated the chemical composition of rosemary water extract (RWE) and its influence on mechanisms by which the SARS-CoV-2 virus enters into cells as a potential route for reducing the risk of COVID-19 disease. Compounds in RWE were identified using UHPLC-MS/MS. The inhibitory effect of RWE was then evaluated on binding between the SARS-CoV-2 spike protein (S-protein) and ACE2 and separately on ACE2 activity/availability. Additionally, total phenolic content (TPC) and free radical scavenging capacities of RWE against HO•, ABTS•+, and DPPH• were assessed. Twenty-one compounds were tentatively identified in RWE, of which tuberonic acid hexoside was identified for the first time in rosemary. RWE dose of 33.3 mg of rosemary equivalents (RE)/mL suppressed the interaction between S-protein and ACE2 by 72.9%, while rosmarinic and caffeic acids at 3.3 μmol/mL suppressed the interaction by 36 and 55%, respectively. RWE at 5.0, 2.5, and 0.5 mg of RE/mL inhibited ACE2 activity by 99.5, 94.5, and 68.6%, respectively, while rosmarinic acid at 0.05 and 0.01 μmol/mL reduced ACE2 activity by 31 and 8%, respectively. RWE had a TPC value of 72.5 mg GAE/g. The results provide a mechanistic basis on which rosemary may reduce the risk of SARS-CoV-2 infection and the development of COVID-19.
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Affiliation(s)
- Yuanhang Yao
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
| | - Uyory Choe
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
| | - Yanfang Li
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
| | - Zhihao Liu
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
- Agricultural Research Service, United States Department of Agriculture, Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Beltsville, Maryland 20705, United States
| | - Melody Zeng
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
| | - Thomas T Y Wang
- Agricultural Research Service, United States Department of Agriculture, Diet, Genomics and Immunology Laboratory, Beltsville Human Nutrition Research Center, Beltsville, Maryland 20705, United States
| | - Jianghao Sun
- Agricultural Research Service, United States Department of Agriculture, Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Beltsville, Maryland 20705, United States
| | - Xianli Wu
- Agricultural Research Service, United States Department of Agriculture, Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Beltsville, Maryland 20705, United States
| | - Pamela Pehrsson
- Agricultural Research Service, United States Department of Agriculture, Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Beltsville, Maryland 20705, United States
| | - Xiaohua He
- Agricultural Research Service, United States Department of Agriculture, Western Regional Research Center, Albany, California 94710, United States
| | - Yaqiong Zhang
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Boyan Gao
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Jeffrey C Moore
- Moore FoodTech, LLC, Silver Spring, Maryland 20910, United States
| | - Pei Chen
- Agricultural Research Service, United States Department of Agriculture, Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Beltsville, Maryland 20705, United States
| | - Margaret Slavin
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
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Zhang Y, Yin H, Zhao T, Zhan C, Wang A, Xu Y, Chen M. The volatile flavor and the antioxidant properties of a novel chrysanthemum rice wine during natural aging. Food Sci Nutr 2023; 11:2382-2392. [PMID: 37181305 PMCID: PMC10171511 DOI: 10.1002/fsn3.3247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 01/16/2023] [Accepted: 01/18/2023] [Indexed: 03/07/2023] Open
Abstract
Chrysanthemum morifolium cv. Fubaiju, a traditional tea in southern China with high nutritional and health functions was used in this study. Optimized production conditions of a novel chrysanthemum rice wine (FRW) were obtained by the Box-Behnken design response surface experiment. FRW with best sensory quality was developed with 0.68% chrysanthemum, 0.79% Jiuqu and 0.81:1 liquid-to-solid ratio. Compared with rice wine (RW) control, the total phenolic and flavonoid contents, as well as antioxidant activity of the FRW increased significantly. GC-MS analysis showed that more flavor compounds including alcohols, aldehydes, acids, and esters were detected in FRW. During the aging process, it was found that the antioxidant substances, the antioxidant activity and the flavor substances decreased, with the wine body tending to be homogenized. After 6 months of storage, overall sensory quality of FRW was more harmonious, with special nectar taste, which dramatically improved the flavor characteristics and functionality compared with traditional RW.
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Affiliation(s)
- Yu Zhang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Biological Engineering and Food Hubei University of Technology Wuhan China
- Angel Yeast Co. Ltd Yichang China
| | - Huai‐Ning Yin
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Biological Engineering and Food Hubei University of Technology Wuhan China
| | - Ting Zhao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Biological Engineering and Food Hubei University of Technology Wuhan China
| | - Cheng Zhan
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Biological Engineering and Food Hubei University of Technology Wuhan China
| | - Ai‐Yuan Wang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Biological Engineering and Food Hubei University of Technology Wuhan China
| | - Yang‐Hui Xu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Biological Engineering and Food Hubei University of Technology Wuhan China
| | - Mao‐Bin Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Biological Engineering and Food Hubei University of Technology Wuhan China
- Angel Yeast Co. Ltd Yichang China
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5
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Pensamiento-Niño CA, Castañeda-Ovando A, Añorve-Morga J, Hernández-Fuentes AD, Aguilar-Arteaga K, Ojeda-Ramírez D. Edible Flowers and Their Relationship with Human Health: Biological Activities. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2182885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/27/2023]
Affiliation(s)
| | | | - Javier Añorve-Morga
- Chemistry Department, Universidad Autonoma del Estado de Hidalgo, Mineral de la Reforma, Mexico
| | - Alma D. Hernández-Fuentes
- Veterinary Medicine and Agroindustry Engineering Departments, Universidad Autonoma del Estado de Hidalgo, Tulancingo, Mexico
| | - Karina Aguilar-Arteaga
- Agroindustry Engineering Department, Universidad Politécnica de Francisco, Madero, Francisco Madero, Mexico
| | - Deyanira Ojeda-Ramírez
- Veterinary Medicine and Agroindustry Engineering Departments, Universidad Autonoma del Estado de Hidalgo, Tulancingo, Mexico
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6
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Amrouche TA, Yang X, Güven EÇ, Huang W, Chen Q, Wu L, Zhu Y, Liu Y, Wang Y, Lu B. Contribution of edible flowers to the Mediterranean diet: Phytonutrients, bioactivity evaluation and applications. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Affiliation(s)
- Thanina Amel Amrouche
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Key Laboratory for Agro‐Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality
- Fuli Institute of Food Science Zhejiang University Hangzhou China
- Ningbo Research Institute Zhejiang University Ningbo China
| | - Xuan Yang
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Key Laboratory for Agro‐Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality
- Fuli Institute of Food Science Zhejiang University Hangzhou China
- Ningbo Research Institute Zhejiang University Ningbo China
| | - Esra Çapanoğlu Güven
- Faculty of Chemical and Metallurgical Engineering Food Engineering Department Istanbul Technical University Maslak Istanbul Turkey
| | - Weisu Huang
- Zhejiang Economic & Trade Polytechnic Department of Applied Technology Hangzhou China
| | - Qi Chen
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Key Laboratory for Agro‐Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality
- Fuli Institute of Food Science Zhejiang University Hangzhou China
- Ningbo Research Institute Zhejiang University Ningbo China
| | - Lipeng Wu
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Key Laboratory for Agro‐Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality
- Fuli Institute of Food Science Zhejiang University Hangzhou China
- Ningbo Research Institute Zhejiang University Ningbo China
| | - Yuhang Zhu
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Key Laboratory for Agro‐Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality
- Fuli Institute of Food Science Zhejiang University Hangzhou China
- Ningbo Research Institute Zhejiang University Ningbo China
| | - Yuqi Liu
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Key Laboratory for Agro‐Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality
- Fuli Institute of Food Science Zhejiang University Hangzhou China
- Ningbo Research Institute Zhejiang University Ningbo China
| | - Yixuan Wang
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Key Laboratory for Agro‐Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality
- Fuli Institute of Food Science Zhejiang University Hangzhou China
- Ningbo Research Institute Zhejiang University Ningbo China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Key Laboratory for Agro‐Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality
- Fuli Institute of Food Science Zhejiang University Hangzhou China
- Ningbo Research Institute Zhejiang University Ningbo China
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Zhan J, He F, Cai H, Wu M, Xiao Y, Xiang F, Yang Y, Ye C, Wang S, Li S. Composition and antifungal mechanism of essential oil from Chrysanthemum morifolium cv. Fubaiju. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104746] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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Li Y, Li J, Xu F, Liu G, Pang B, Liao N, Li H, Shi J. Gut microbiota as a potential target for developing anti-fatigue foods. Crit Rev Food Sci Nutr 2021:1-16. [PMID: 34592876 DOI: 10.1080/10408398.2021.1983768] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Fatigue has many negative effects on human health. As such, it is desirable to develop anti-fatigue foods and understand the mechanisms of their action. Based on a comprehensive review of the literature, this article discusses the important roles of gut microbiota in fatigue and anti-fatigue. Studies have shown that an increase in pathogenic bacteria and a decrease in beneficial bacteria co-exist when fatigue is present in both rodents and humans, whereas changes in gut microbiota were reported after intervention with anti-fatigue foods. The roles of gut microbiota in the activities of anti-fatigue foods can also be explained in the causes and the effects of fatigue. Among the causes of fatigue, the accumulation of lactic acid, decrease of energy, and reduction of central nervous system function were related to gut microbiota metabolism. Among the harmful effects of fatigue, oxidative stress, inflammation, and intestinal barrier dysfunction were related to gut microbiota dysbiosis. Furthermore, gut microbiota, together with anti-fatigue foods, can inhibit pathogen growth, convert foods into highly anti-oxidative or anti-inflammatory products, produce short-chain fatty acids, maintain intestinal barrier integrity, inhibit intestinal inflammation, and stimulate the production of neurotransmitters that regulate the central nervous system. Therefore, it is believed that gut microbiota play important roles in the activities of anti-fatigue foods and may provide new insights on the development of anti-fatigue foods.
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Affiliation(s)
- Yinghui Li
- Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences, Northwestern Polytechnical University, Xi'an, Shaanxi, People's Republic of China
| | - Junjun Li
- College of Enology, Northwest A&F University, Yangling, Shaanxi, People's Republic of China
| | - Fengqin Xu
- Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences, Northwestern Polytechnical University, Xi'an, Shaanxi, People's Republic of China
| | - Guanwen Liu
- Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences, Northwestern Polytechnical University, Xi'an, Shaanxi, People's Republic of China
| | - Bing Pang
- Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences, Northwestern Polytechnical University, Xi'an, Shaanxi, People's Republic of China
| | - Ning Liao
- Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences, Northwestern Polytechnical University, Xi'an, Shaanxi, People's Republic of China
| | - Huixin Li
- Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences, Northwestern Polytechnical University, Xi'an, Shaanxi, People's Republic of China
| | - Junling Shi
- Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences, Northwestern Polytechnical University, Xi'an, Shaanxi, People's Republic of China
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Chen L, Liu Y, Huang X, Zhu Y, Li J, Miao Y, Du H, Liu D. Comparison of Chemical Constituents and Pharmacological Effects of Different Varieties of Chrysanthemum Flos in China. Chem Biodivers 2021; 18:e2100206. [PMID: 34142430 DOI: 10.1002/cbdv.202100206] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Accepted: 06/17/2021] [Indexed: 11/07/2022]
Abstract
Chrysanthemum Flos is the prestigious traditional Chinese medicinal material and the popular health drink. This article comprehensively evaluated the chemical constituents, antioxidant activity, and hepatoprotective effects of 25 common chrysanthemum varieties in China. Firstly, we analyzed the chemical compositions of water extracts of chrysanthemum using UPLC/Q-TOF-MS, and identified 29 chemical components. The results displayed that chrysanthemum was rich in chemical constituents, but there were significant differences in the contents of four phenolic acids and five flavonoids among different varieties, and the coefficient of variation (CVs) ranged from 35.96 % to 114.62 %. Then, the antioxidant activities of different chrysanthemums were investigated, respectively via 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), and Ferric Reducing Antioxidant Power (FRAP) assays. The spectrum-effect relationships between nine main components and antioxidant activities were investigated to identify the antioxidant constitutes in chrysanthemums. Meanwhile, H2 O2 -induced hepatocyte injury testing showed wide variation in cultivar antioxidant capacity, with Tongchengju (TCJ) producing the best effect (90.32 %), followed by Chuju (CJ; 85.78 %). In addition, the hepatoprotective effects of 8 mainstream varieties were determined by the model of acute alcoholic liver injury. They protected liver from injury by affecting relevant liver function and antioxidant indexes. Huangshangongju (HSG) could decrease aspartate aminotransferase (AST) activity by 39.27 % in liver tissue; Hangju-Fubaiju (HJ-FBJ), Jinsihuangju (JSH), and Chuju (CJ) significantly decreased the malondialdehyde (MDA) content of liver tissue, which reduced by more than 40 %; Jinsihuangju (JSH) of used for tea could double the content of glutathione (GSH) and had the similar effect on superoxide dismutase (SOD) as the positive group, showing significant antioxidant capacity. Therefore, this study confirmed that chrysanthemums are potential resources as antioxidants, functional foods, and medicinal materials. Importantly, it may provide a scientific support for further development and utilization of chrysanthemum, and screen excellent varieties for different demands.
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Affiliation(s)
- Le Chen
- Hubei Provincial Key Laboratory of Traditional Chinese Medicine Resources and Traditional Chinese Medicine Chemistry, Hubei University of Chinese Medicine, Wuhan, 430065, P. R. China
| | - Yin Liu
- Hubei Provincial Key Laboratory of Traditional Chinese Medicine Resources and Traditional Chinese Medicine Chemistry, Hubei University of Chinese Medicine, Wuhan, 430065, P. R. China
| | - Xianju Huang
- School of Pharmacy, South-Central University for Nationalities, Wuhan, 430074, P. R. China
| | - Yunyun Zhu
- Hubei Provincial Key Laboratory of Traditional Chinese Medicine Resources and Traditional Chinese Medicine Chemistry, Hubei University of Chinese Medicine, Wuhan, 430065, P. R. China
| | - Jinxin Li
- Hubei Provincial Key Laboratory of Traditional Chinese Medicine Resources and Traditional Chinese Medicine Chemistry, Hubei University of Chinese Medicine, Wuhan, 430065, P. R. China
| | - Yuhuan Miao
- Hubei Provincial Key Laboratory of Traditional Chinese Medicine Resources and Traditional Chinese Medicine Chemistry, Hubei University of Chinese Medicine, Wuhan, 430065, P. R. China
| | - Hongzhi Du
- Hubei Provincial Key Laboratory of Traditional Chinese Medicine Resources and Traditional Chinese Medicine Chemistry, Hubei University of Chinese Medicine, Wuhan, 430065, P. R. China
| | - Dahui Liu
- Hubei Provincial Key Laboratory of Traditional Chinese Medicine Resources and Traditional Chinese Medicine Chemistry, Hubei University of Chinese Medicine, Wuhan, 430065, P. R. China
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Vamanu E, Dinu LD, Pelinescu DR, Gatea F. Therapeutic Properties of Edible Mushrooms and Herbal Teas in Gut Microbiota Modulation. Microorganisms 2021; 9:microorganisms9061262. [PMID: 34200833 PMCID: PMC8230450 DOI: 10.3390/microorganisms9061262] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 06/06/2021] [Accepted: 06/08/2021] [Indexed: 12/14/2022] Open
Abstract
Edible mushrooms are functional foods and valuable but less exploited sources of biologically active compounds. Herbal teas are a range of products widely used due to the therapeutic properties that have been demonstrated by traditional medicine and a supplement in conventional therapies. Their interaction with the human microbiota is an aspect that must be researched, the therapeutic properties depending on the interaction with the microbiota and the consequent fermentative activity. Modulation processes result from the activity of, for example, phenolic acids, which are a major component and which have already demonstrated activity in combating oxidative stress. The aim of this mini-review is to highlight the essential aspects of modulating the microbiota using edible mushrooms and herbal teas. Although the phenolic pattern is different for edible mushrooms and herbal teas, certain non-phenolic compounds (polysaccharides and/or caffeine) are important in alleviating chronic diseases. These specific functional compounds have modulatory properties against oxidative stress, demonstrating health-beneficial effects in vitro and/or In vivo. Moreover, recent advances in improving human health via gut microbiota are presented. Plant-derived miRNAs from mushrooms and herbal teas were highlighted as a potential strategy for new therapeutic effects.
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Affiliation(s)
- Emanuel Vamanu
- Faculty of Biotechnology, University of Agronomic Science and Veterinary Medicine, 59 Marasti Blvd, 1 District, 011464 Bucharest, Romania;
- Correspondence: ; Tel.: +40-742218240
| | - Laura Dorina Dinu
- Faculty of Biotechnology, University of Agronomic Science and Veterinary Medicine, 59 Marasti Blvd, 1 District, 011464 Bucharest, Romania;
| | - Diana Roxana Pelinescu
- Department of Genetics, University of Bucharest, 36-46 Bd. M. Kogalniceanu, 5th District, 050107 Bucharest, Romania;
| | - Florentina Gatea
- Centre of Bioanalysis, National Institute for Biological Sciences, 296 Spl. Independentei, 060031 Bucharest, Romania;
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11
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Wei W, Li S, Cheng L, Hao E, Hou X, Zhou H, Deng J, Yao X. Comprehensive characterization of the chemical constituents in Yiganmingmu oral liquid and the absorbed prototypes in cynomolgus monkey plasma after oral administration by UPLC-Q-TOF-MS based on the self built components database. Chin Med 2021; 16:35. [PMID: 33910600 PMCID: PMC8080328 DOI: 10.1186/s13020-021-00443-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Accepted: 04/10/2021] [Indexed: 11/20/2022] Open
Abstract
BACKGROUND Yiganmingmu oral liquid (YGMM), a well known over-the-counter (OTC) drug in China, is composed of 12 types of valuable herbal medicines and has been widely used in clinical for the treatment of soreness and weakness of waist and knees, dizziness, memory loss, and fatigue. However, the chemical compositions of YGMM and its absorbed compounds in plasma remain unclear. METHODS Since chemical investigation is the first important step to reveal effects and action mechanisms of traditional Chinese medicine (TCM), in this study, based on the self built components database, systematic characterization of the chemical profile of YGMM in vitro was carried out by using a reliable UPLC-Q-TOF-MS method. Moreover, to obtain better understanding of the absorbed prototypes in plasma, serum pharmacochemistry analysis of YGMM after oral administration was conducted by using cynomolgus monkeys as animal model. RESULTS A total of 667 constituents from the 12 single herbal medicines were collected in the self built components database by searching the reported literatures, and 415 of them were initially screened as candidate compounds in YGMM by comparison of their experimental accurate mass measurements with those theoretical values. After that, 117 compounds including 17 phenolic acids, 25 flavonoids, 4 alkaloids, 10 phthalides, 5 monoterpenes, 8 triterpenoid saponins, 9 anthraquinones, and 39 other compounds, were unambiguously identified or tentatively characterized by analysing their MS/MS fragmentation patterns, and also by comparison with reference standards and those data reported in the literatures. 61 prototypes absorbed in plasma of cynomolgus monkey, including 13 phenolic acids, 21 flavonoids, 8 phthalides, 3 monoterpenes, 4 triterpenoid saponins, and 12 other compounds were tentatively assigned by serum pharmacochemistry analysis after oral administration. CONCLUSION It was the first comprehensive analysis of chemical constituents of YGMM and prototypes in plasma, and the data analysis strategy developed in this study showed high efficiency in the structural elucidations. The results might provide scientific evidence for further research on material basis of YGMM.
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Affiliation(s)
- Wei Wei
- College of Pharmacy and International Cooperative Laboratory of Traditional Chinese Medicine Modernization and Innovative Drug Development of Chinese Ministry of Education, Jinan University, Guangzhou, 510632, China
- Guangxi Key Laboratory of Efficacy Study on Chinese Materia Medica, Guangxi University of Chinese Medicine, Nanning, 530200, Guangxi, China
- National and Region Joint Engineering Center for Anticancer Drug Development, Guangxi Hebabiz Pharmaceutical Co. Ltd., Qinzhou, 535000, China
| | - Siwei Li
- Faculty of Pharmacy, Guangxi University of Chinese Medicine, Nanning, 530200, China
| | - Linyou Cheng
- National and Region Joint Engineering Center for Anticancer Drug Development, Guangxi Hebabiz Pharmaceutical Co. Ltd., Qinzhou, 535000, China
| | - Erwei Hao
- Guangxi Key Laboratory of Efficacy Study on Chinese Materia Medica, Guangxi University of Chinese Medicine, Nanning, 530200, Guangxi, China
| | - Xiaotao Hou
- Faculty of Pharmacy, Guangxi University of Chinese Medicine, Nanning, 530200, China
| | - Hua Zhou
- National and Region Joint Engineering Center for Anticancer Drug Development, Guangxi Hebabiz Pharmaceutical Co. Ltd., Qinzhou, 535000, China
| | - Jiagang Deng
- Guangxi Key Laboratory of Efficacy Study on Chinese Materia Medica, Guangxi University of Chinese Medicine, Nanning, 530200, Guangxi, China.
| | - Xinsheng Yao
- College of Pharmacy and International Cooperative Laboratory of Traditional Chinese Medicine Modernization and Innovative Drug Development of Chinese Ministry of Education, Jinan University, Guangzhou, 510632, China.
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12
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Hao Y, Li Y, Liu J, Wang Z, Gao B, Zhang Y, Wang J. Protective Effect of Chrysanthemum morifolium cv. Fubaiju Hot-Water Extracts Against ARPE-19 Cell Oxidative Damage by Activating PI3K/Akt-Mediated Nrf2/HO-1 Signaling Pathway. Front Nutr 2021; 8:648973. [PMID: 33898501 PMCID: PMC8058381 DOI: 10.3389/fnut.2021.648973] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2021] [Accepted: 02/22/2021] [Indexed: 12/16/2022] Open
Abstract
Chrysanthemum morifolium cv. Fubaiju is a kind of widely consumed herb tea with multiple health benefits. The present study was aimed to evaluate the protective capacity of C. morifolium cv. Fubaiju hot-water extracts (CMs) against ARPE-19 cell oxidative damage. The results showed that pretreatment with 100 μg/mL CM could significantly reduce cell oxidative damage and apoptosis. Proapoptotic protein expression such as Bax, cleaved caspase-3, and cleaved poly(ADP-ribose) polymerase (PARP) was significantly decreased after CM addition, while the expression level of antioxidant enzymes including catalase, glutamate-cysteine ligase catalytic subunit (GCLc), superoxide dismutase 2 (SOD2), and NAD(P)H:quinone oxidoreductase 1 (NQO-1) was significantly promoted. Meanwhile, CM treatment upregulated Akt phosphorylation, nuclear factor erythroid 2-related factor 2 (Nrf2) nuclear translocation, and the expression level of antioxidant gene heme oxygenase-1 (HO-1) in a dose-dependent manner under oxidative stress. Knockdown of Nrf2 by targeted small interfering RNA (siRNA) alleviated CM-mediated HO-1 transcription and almost abolished CM-mediated protection against hydrogen peroxide (H2O2)-induced cell damage. Correspondingly, the protective effect of CM was dramatically blocked after interference with phosphatidylinositol 3-kinase (PI3K)/Akt inhibitor LY294002, indicating that the protective effect of CM on cell oxidative damage was attributed to PI3K/Akt-mediated Nrf2/HO-1 signaling pathway.
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Affiliation(s)
- Yiming Hao
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing, China
| | - Yanfang Li
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Jie Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing, China
| | - Ziyuan Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing, China
| | - Boyan Gao
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Yaqiong Zhang
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing, China
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13
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Janarny G, Gunathilake KDPP, Ranaweera KKDS. Nutraceutical potential of dietary phytochemicals in edible flowers-A review. J Food Biochem 2021; 45:e13642. [PMID: 33533514 DOI: 10.1111/jfbc.13642] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 01/01/2021] [Accepted: 01/20/2021] [Indexed: 12/15/2022]
Abstract
Edible flowers have been in traditional cuisine and phytotherapy for centuries. Recently, the consumption of edible flowers has increased significantly as the phytochemicals in them are known to have numerous health benefits. Information on nutraceutical potentials and health benefits of the phytochemicals available in different varieties of edible flowers and their uses are discussed. It is found that the major groups of dietary phytochemicals in edible flowers include flavonoids, phenolic acids, and anthocyanins and they are capable of exerting antioxidant, anti-inflammatory, anti-diabetic, anticancer, cardioprotective, hepatoprotective gastroprotective, and genoprotective effects. PRACTICAL APPLICATIONS: Edible flowers are good sources of phytochemicals and possessing antioxidant, anti-inflammatory properties, anticancer, anti-diabetic, and cardio-protective properties. However, many edible flowers remain unexplored and underutilized. This review gives eye openings that more in-depth investigations need to be conducted on different edible flowers and they need to be incorporated into commercialized foods and drugs or need to be used for novel nutraceutical development to deliver the potential health benefits to consumers.
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Affiliation(s)
- Ganesamoorthy Janarny
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
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14
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An update on the health benefits promoted by edible flowers and involved mechanisms. Food Chem 2020; 340:127940. [PMID: 32889216 DOI: 10.1016/j.foodchem.2020.127940] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 07/25/2020] [Accepted: 08/23/2020] [Indexed: 12/13/2022]
Abstract
The aim of this review is to provide new findings on health effects of edible flowers since 2015. The antioxidant, anti-inflammatory, anti-cancer, hepatoprotective, neuroprotective, anti-diabetic, anti-osteoporosis, anti-obesity, and anti-hypertensive have been reviewed, and the effective concentrations of flower extracts have been summarized. Among all the health benefits mentioned, anti-osteoporosis, anti-obesity, and anti-hypertensive have rarely been mentioned before 2015. Some health benefits mechanisms of edible flowers were discussed frequently after 2015. Some newly found phytochemicals such as polysaccharides were shown to be beneficial to human health. Species of Rosa, Chrysanthemum, and Osmanthus have been reported to exert different health effects on human. For the toxicity studies, the safe level of flower extracts in cell and animal models were at hundreds of parts per million (ppm) level. In consideration of health promoting effects and toxicities of edible flowers, they could serve as potential natural health products for different health benefits.
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15
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Liu C, Lu W, Gao B, Kimura H, Li Y, Wang J. Rapid identification of chrysanthemum teas by computer vision and deep learning. Food Sci Nutr 2020; 8:1968-1977. [PMID: 32328263 PMCID: PMC7174232 DOI: 10.1002/fsn3.1484] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 02/03/2020] [Accepted: 02/04/2020] [Indexed: 11/18/2022] Open
Abstract
Seven commercial Chinese chrysanthemum tea products were classified by computer vision combined with machine learning algorithms. Without the need of building any specific hardware, the image acquisition was achieved in two computer vision approaches. In the first approach, a series of multivariate classification models were built after morphological feature extraction of the image. The best prediction accuracies when classifying flowering stages and tea types were respectively 90% and 63%. In comparison, the deep neural network was applied directly on the raw image, yielded 96% and 89% correct identifications when classifying flowering stage and tea type, respectively. The model can be applied for rapid and automatic quality determination of teas and other related foods. The result indicated that computer vision, especially when combined with deep learning or other machine learning techniques can be a convenient and versatile method in the evaluation of food quality.
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Affiliation(s)
- Chunlin Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology & Business University (BTBU)BeijingChina
- Institute of Food and Nutraceutical ScienceSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
| | - Weiying Lu
- Institute of Food and Nutraceutical ScienceSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
| | - Boyan Gao
- Institute of Food and Nutraceutical ScienceSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
| | - Hanae Kimura
- Institute of Food and Nutraceutical ScienceSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
| | - Yanfang Li
- Institute of Food and Nutraceutical ScienceSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology & Business University (BTBU)BeijingChina
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16
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Koh YC, Ho CT, Pan MH. Recent advances in cancer chemoprevention with phytochemicals. J Food Drug Anal 2020; 28:14-37. [DOI: 10.1016/j.jfda.2019.11.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Revised: 11/05/2019] [Accepted: 11/06/2019] [Indexed: 02/07/2023] Open
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