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Items: 1 to 20 of 151

1.

Seasonal variations in the concentrations of lipophilic compounds and phenolic acids in the roots of Echinacea purpurea and Echinacea pallida.

Thomsen MO, Fretté XC, Christensen KB, Christensen LP, Grevsen K.

J Agric Food Chem. 2012 Dec 12;60(49):12131-41. doi: 10.1021/jf303292t. Epub 2012 Dec 3.

PMID:
23181941
3.

Phytochemical variation in echinacea from roots and flowerheads of wild and cultivated populations.

Binns SE, Livesey JF, Arnason JT, Baum BR.

J Agric Food Chem. 2002 Jun 19;50(13):3673-87.

PMID:
12059142
4.

High performance liquid chromatography/electrospray ionization mass spectrometry for simultaneous analysis of alkamides and caffeic acid derivatives from Echinacea purpurea extracts.

Cech NB, Eleazer MS, Shoffner LT, Crosswhite MR, Davis AC, Mortenson AM.

J Chromatogr A. 2006 Jan 27;1103(2):219-28. Epub 2005 Nov 18.

PMID:
16298376
6.

Variability in the composition of anti-oxidant compounds in Echinacea species by HPLC.

Pellati F, Benvenuti S, Melegari M, Lasseigne T.

Phytochem Anal. 2005 Mar-Apr;16(2):77-85.

PMID:
15881113
7.
8.

Optimization and single-laboratory validation study of a high-performance liquid chromatography (HPLC) method for the determination of phenolic Echinacea constituents.

Brown PN, Chan M, Betz JM.

Anal Bioanal Chem. 2010 Jul;397(5):1883-92. doi: 10.1007/s00216-010-3763-z. Epub 2010 May 15.

PMID:
20467727
9.
10.

HPLC method validated for the simultaneous analysis of cichoric acid and alkamides in Echinacea purpurea plants and products.

Mølgaard P, Johnsen S, Christensen P, Cornett C.

J Agric Food Chem. 2003 Nov 19;51(24):6922-33.

PMID:
14611148
11.

Analysis of phenolic compounds and radical scavenging activity of Echinacea spp.

Pellati F, Benvenuti S, Magro L, Melegari M, Soragni F.

J Pharm Biomed Anal. 2004 Apr 16;35(2):289-301.

PMID:
15063463
12.

Effect of temperature on stability of marker constituents in Echinacea purpurea root formulations.

Livesey J, Awang DV, Arnason JT, Letchamo W, Barrett M, Pennyroyal G.

Phytomedicine. 1999 Nov;6(5):347-9.

PMID:
11962542
13.

Echinacea standardization: analytical methods for phenolic compounds and typical levels in medicinal species.

Perry NB, Burgess EJ, Glennie VL.

J Agric Food Chem. 2001 Apr;49(4):1702-6.

PMID:
11308313
15.

Comparative metabolomics approach coupled with cell- and gene-based assays for species classification and anti-inflammatory bioactivity validation of Echinacea plants.

Hou CC, Chen CH, Yang NS, Chen YP, Lo CP, Wang SY, Tien YJ, Tsai PW, Shyur LF.

J Nutr Biochem. 2010 Nov;21(11):1045-59. doi: 10.1016/j.jnutbio.2009.08.010. Epub 2009 Dec 11.

PMID:
20005088
16.

Investigation of phenolic constituents in Echinacea purpurea grown in China.

Liu YC, Zeng JG, Chen B, Yao SZ.

Planta Med. 2007 Dec;73(15):1600-5. Epub 2007 Dec 3.

PMID:
18058611
17.

Comparison of chemical components and antioxidants capacity of different Echinacea species.

Sloley BD, Urichuk LJ, Tywin C, Coutts RT, Pang PK, Shan JJ.

J Pharm Pharmacol. 2001 Jun;53(6):849-57.

PMID:
11428661
18.

Effect of high pressure pasteurization on bacterial load and bioactivity of Echinacea purpurea.

Chen XM, Hu C, Raghubeer E, Kitts DD.

J Food Sci. 2010 Sep;75(7):C613-8. doi: 10.1111/j.1750-3841.2010.01753.x.

PMID:
21535527
19.

Biotechnological production of caffeic acid derivatives from cell and organ cultures of Echinacea species.

Murthy HN, Kim YS, Park SY, Paek KY.

Appl Microbiol Biotechnol. 2014 Sep;98(18):7707-17. doi: 10.1007/s00253-014-5962-6. Epub 2014 Jul 31. Review.

PMID:
25077780
20.

Effect of drying temperature on alkylamide and cichoric acid concentrations of Echinacea purpurea.

Stuart DL, Wills RB.

J Agric Food Chem. 2003 Mar 12;51(6):1608-10.

PMID:
12617592

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