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Neuroprotective effects of oral gallic acid against oxidative stress induced by 6-hydroxydopamine in rats

Food chemistry, 2013-06, Vol.138 (2-3), p.1028-1033

2013

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Toona sinensis and its major bioactive compound gallic acid inhibit LPS-induced inflammation in nuclear factor-κB transgenic mice as evaluated by in vivo bioluminescence imaging

Food chemistry, 2013-01, Vol.136 (2), p.426-434

2013

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Surface modified dendrimers: Synthesis and characterization for cancer targeted drug delivery

Bioorganic & medicinal chemistry, 2011-06, Vol.19 (11), p.3341-3346

2011

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Protective effects of olive oil phenolics and gallic acid on hydrogen peroxide-induced apoptosis

European journal of nutrition, 2012-12, Vol.51 (8), p.955-960

2012

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Maple polyphenols, ginnalins A–C, induce S- and G2/M-cell cycle arrest in colon and breast cancer cells mediated by decreasing cyclins A and D1 levels

Food chemistry, 2013-01, Vol.136 (2), p.636-642

2013

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Acylphloroglucinol derivatives from Decaspermum gracilentum and their antiradical and cytotoxic activities

Journal of asian natural products research, 2016-01, Vol.18 (1), p.13-19

2016

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Polyanthumin, a novel cyclobutane chalcone trimmer from Memecylon polyanthum

Journal of asian natural products research, 2015-02, Vol.17 (2), p.170-177

2015

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Water-soluble constituents from the bark of Elaeagnus pungens and their cytotoxic activities

Journal of asian natural products research, 2010-04, Vol.12 (3-4), p.278-285

2010

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Chemical constituents from Astilbe chinensis

Journal of asian natural products research, 2011-02, Vol.13 (2), p.188-191

2011

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Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: An insight at the molecular level

Food chemistry, 2013-09, Vol.140 (1-2), p.76-82

2013

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Bioactive Compounds and Sensory Quality of Black and White Mulberries Grown in Spain

Plant foods for human nutrition (Dordrecht), 2013-12, Vol.68 (4), p.370-377

2013

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Synthesis and anticancer activity of 2-benzylidene indanones through inhibiting tubulin polymerization

Bioorganic & medicinal chemistry, 2012-05, Vol.20 (9), p.3049-3057

2012

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Composition of Antioxidants and Amino Acids in Stevia Leaf Infusions

Plant foods for human nutrition (Dordrecht), 2014-03, Vol.69 (1), p.1-7

2014

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A new compound from Geum rivale L

Journal of asian natural products research, 2002-09, Vol.4 (3), p.217-220

2002

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Phytochemical profile and nutraceutical potential of chia seeds (Salvia hispanica L.) by ultra high performance liquid chromatography

Journal of Chromatography A, 2014-06, Vol.1346, p.43-48

2014

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Effect of ultra-high pressure homogenisation processing on phenolic compounds, antioxidant capacity and anti-glucosidase of mulberry juice

Food chemistry, 2014-06, Vol.153, p.114-120

2014

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Characterization and comparison of phenolic composition, antioxidant capacity and instrumental taste profile of juices from different botanical origins

Journal of the science of food and agriculture, 2015-08, Vol.95 (10), p.1997-2006

2015

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Antioxidant and anti-inflammatory properties of taiwanese yam (Dioscorea japonica Thunb. var. pseudojaponica (Hayata) Yamam.) and its reference compounds

Food chemistry, 2013-11, Vol.141 (2), p.1087-1096

2013

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Antioxidant properties of 3-deoxyanthocyanidins and polyphenolic extracts from Côte d’Ivoire’s red and white sorghums assessed by ORAC and in vitro LDL oxidisability tests

Food chemistry, 2014-02, Vol.145, p.701-709

2014

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Health benefits of wine: Don’t expect resveratrol too much

Food chemistry, 2014-08, Vol.156, p.258-263

2014

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Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines

Food chemistry, 2013-01, Vol.136 (1), p.224-236

2013

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Koelreuteria formosana extract impedes in vitro human LDL and prevents oxidised LDL-induced apoptosis in human umbilical vein endothelial cells

Food chemistry, 2014-03, Vol.146, p.299-307

2014

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Polyphenols in Barringtonia racemosa and their protection against oxidation of LDL, serum and haemoglobin

Food chemistry, 2014-03, Vol.146, p.85-93

2014

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Free and bound phenolic profiles and antioxidant activity of milled fractions of different indica rice varieties cultivated in southern China

Food chemistry, 2014-09, Vol.159, p.166-174

2014

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Viscozyme L action on soy slurry affects carbohydrates and antioxidant properties of silken tofu

Food science and technology international, 2012-12, Vol.18 (6), p.531-538

2012

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Neuroprotective effects of oral gallic acid against oxidative stress induced by 6-hydroxydopamine in rats

Toona sinensis and its major bioactive compound gallic acid inhibit LPS-induced inflammation in nuclear factor-κB transgenic mice as evaluated by in vivo bioluminescence imaging

Surface modified dendrimers: Synthesis and characterization for cancer targeted drug delivery

Protective effects of olive oil phenolics and gallic acid on hydrogen peroxide-induced apoptosis

Maple polyphenols, ginnalins A–C, induce S- and G2/M-cell cycle arrest in colon and breast cancer cells mediated by decreasing cyclins A and D1 levels

Acylphloroglucinol derivatives from Decaspermum gracilentum and their antiradical and cytotoxic activities

Polyanthumin, a novel cyclobutane chalcone trimmer from Memecylon polyanthum

Water-soluble constituents from the bark of Elaeagnus pungens and their cytotoxic activities

Chemical constituents from Astilbe chinensis

Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: An insight at the molecular level

Bioactive Compounds and Sensory Quality of Black and White Mulberries Grown in Spain

Synthesis and anticancer activity of 2-benzylidene indanones through inhibiting tubulin polymerization

Composition of Antioxidants and Amino Acids in Stevia Leaf Infusions

A new compound from Geum rivale L

Phytochemical profile and nutraceutical potential of chia seeds (Salvia hispanica L.) by ultra high performance liquid chromatography

Effect of ultra-high pressure homogenisation processing on phenolic compounds, antioxidant capacity and anti-glucosidase of mulberry juice

Characterization and comparison of phenolic composition, antioxidant capacity and instrumental taste profile of juices from different botanical origins

Antioxidant and anti-inflammatory properties of taiwanese yam (Dioscorea japonica Thunb. var. pseudojaponica (Hayata) Yamam.) and its reference compounds

Antioxidant properties of 3-deoxyanthocyanidins and polyphenolic extracts from Côte d’Ivoire’s red and white sorghums assessed by ORAC and in vitro LDL oxidisability tests

Health benefits of wine: Don’t expect resveratrol too much

Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines

Koelreuteria formosana extract impedes in vitro human LDL and prevents oxidised LDL-induced apoptosis in human umbilical vein endothelial cells

Polyphenols in Barringtonia racemosa and their protection against oxidation of LDL, serum and haemoglobin

Free and bound phenolic profiles and antioxidant activity of milled fractions of different indica rice varieties cultivated in southern China

Viscozyme L action on soy slurry affects carbohydrates and antioxidant properties of silken tofu

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