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Items: 1 to 20 of 157

1.

Identification of a novel phenolic compound in litchi (Litchi chinensis Sonn.) pericarp and bioactivity evaluation.

Jiang G, Lin S, Wen L, Jiang Y, Zhao M, Chen F, Prasad KN, Duan X, Yang B.

Food Chem. 2013 Jan 15;136(2):563-8. doi: 10.1016/j.foodchem.2012.08.089. Epub 2012 Sep 12.

PMID:
23122098
2.

Phenolic profiles and antioxidant activity of litchi (Litchi Chinensis Sonn.) fruit pericarp from different commercially available cultivars.

Li W, Liang H, Zhang MW, Zhang RF, Deng YY, Wei ZC, Zhang Y, Tang XJ.

Molecules. 2012 Dec 17;17(12):14954-67. doi: 10.3390/molecules171214954.

3.

Biological activity assessment and phenolic compounds characterization from the fruit pericarp of Litchi chinensis for cosmetic applications.

Kanlayavattanakul M, Ospondpant D, Ruktanonchai U, Lourith N.

Pharm Biol. 2012 Nov;50(11):1384-90. doi: 10.3109/13880209.2012.675342. Epub 2012 Sep 11.

PMID:
22889092
4.

Flavonoids from the pericarps of Litchi chinensis.

Ma Q, Xie H, Li S, Zhang R, Zhang M, Wei X.

J Agric Food Chem. 2014 Feb 5;62(5):1073-8. doi: 10.1021/jf405750p. Epub 2014 Jan 28.

PMID:
24450594
5.

Identification of polysaccharides from pericarp tissues of litchi (Litchi chinensis Sonn.) fruit in relation to their antioxidant activities.

Yang B, Wang J, Zhao M, Liu Y, Wang W, Jiang Y.

Carbohydr Res. 2006 Apr 10;341(5):634-8. Epub 2006 Jan 26. Erratum in: Carbohydr Res. 2006 Aug 14;341(11):1975.

PMID:
16442509
6.

Comparison of the free and bound phenolic profiles and cellular antioxidant activities of litchi pulp extracts from different solvents.

Su D, Zhang R, Hou F, Zhang M, Guo J, Huang F, Deng Y, Wei Z.

BMC Complement Altern Med. 2014 Jan 9;14:9. doi: 10.1186/1472-6882-14-9.

7.

Antioxidant activity of polysaccharide-enriched fractions extracted from pulp tissue of Litchi Chinensis sonn.

Kong F, Zhang M, Liao S, Yu S, Chi J, Wei Z.

Molecules. 2010 Mar 25;15(4):2152-65. doi: 10.3390/molecules15042152.

8.

Structure characterization and antioxidant activity of a novel polysaccharide isolated from pulp tissues of Litchi chinensis.

Hu XQ, Huang YY, Dong QF, Song LY, Yuan F, Yu RM.

J Agric Food Chem. 2011 Nov 9;59(21):11548-52. doi: 10.1021/jf203179y. Epub 2011 Oct 17.

PMID:
21973186
9.

Effect of Steam Blanching and Drying on Phenolic Compounds of Litchi Pericarp.

Kessy HN, Hu Z, Zhao L, Zhou M.

Molecules. 2016 Jun 3;21(6). pii: E729. doi: 10.3390/molecules21060729.

10.

Phenolic profiles and antioxidant activity of litchi pulp of different cultivars cultivated in Southern China.

Zhang R, Zeng Q, Deng Y, Zhang M, Wei Z, Zhang Y, Tang X.

Food Chem. 2013 Feb 15;136(3-4):1169-76. doi: 10.1016/j.foodchem.2012.09.085. Epub 2012 Oct 2.

PMID:
23194511
11.

Effect of tea polyphenols on lipid peroxidation and antioxidant activity of litchi (Litchi chinensis Sonn.) fruit during cold storage.

Chen W, Zhang Z, Shen Y, Duan X, Jiang Y.

Molecules. 2014 Oct 20;19(10):16837-50. doi: 10.3390/molecules191016837.

12.

Maintaining quality of litchi fruit with acidified calcium sulfate.

Wang CY, Chen H, Jin P, Gao H.

J Agric Food Chem. 2010 Aug 11;58(15):8658-66. doi: 10.1021/jf100607e.

PMID:
20614905
13.

Antioxidant effect and active components of litchi (Litchi chinensis Sonn.) flower.

Yang DJ, Chang YZ, Chen YC, Liu SC, Hsu CH, Lin JT.

Food Chem Toxicol. 2012 Sep;50(9):3056-61. doi: 10.1016/j.fct.2012.06.011. Epub 2012 Jun 18.

PMID:
22721981
14.

Identification of proanthocyanidins from litchi (Litchi chinensis Sonn.) pulp by LC-ESI-Q-TOF-MS and their antioxidant activity.

Lv Q, Luo F, Zhao X, Liu Y, Hu G, Sun C, Li X, Chen K.

PLoS One. 2015 Mar 20;10(3):e0120480. doi: 10.1371/journal.pone.0120480. eCollection 2015.

15.
16.

Antioxidant and free radical scavenging activities of some fruits.

Prakash D, Upadhyay G, Pushpangadan P, Gupta C.

J Complement Integr Med. 2011 Jan;8. doi: 10.2202/1553-3840.1513.

PMID:
22754941
17.

Production of quercetin, kaempferol and their glycosidic derivatives from the aqueous-organic extracted residue of litchi pericarp with Aspergillus awamori.

Lin S, Zhu Q, Wen L, Yang B, Jiang G, Gao H, Chen F, Jiang Y.

Food Chem. 2014 Feb 15;145:220-7. doi: 10.1016/j.foodchem.2013.08.048. Epub 2013 Aug 22.

PMID:
24128471
18.

Chemical Composition, Antioxidant, and Antibacterial Activity of Wood Vinegar from Litchi chinensis.

Yang JF, Yang CH, Liang MT, Gao ZJ, Wu YW, Chuang LY.

Molecules. 2016 Aug 30;21(9). pii: E1150. doi: 10.3390/molecules21091150.

19.

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.

Chen YC, Lin JT, Liu SC, Lu PS, Yang DJ.

J Food Sci. 2011 Jun-Jul;76(5):C724-8. doi: 10.1111/j.1750-3841.2011.02164.x. Epub 2011 May 17.

PMID:
22417418
20.

Characterization and preparation of oligomeric procyanidins from Litchi chinensis pericarp.

Sui Y, Zheng Y, Li X, Li S, Xie B, Sun Z.

Fitoterapia. 2016 Jul;112:168-74. doi: 10.1016/j.fitote.2016.06.001. Epub 2016 Jun 7.

PMID:
27282208

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