Effects of Season, Variety, and Processing Method on Ellagic Acid Content in Pomegranate Leaves

Tsinghua Science and Technology

Volumn 13, Issue 4, 2008, Pages 460-465

  Xiang, Lan ^a,b   Xing, Dongming ^a   Lei, Fan ^a   Wang, Wei ^a   Xu, Lizhen ^c   Nie, Lei ^b   Du, Lijun ^a  

^a TSINGHUA UNIVERSITY   (China)

^b SHANDONG UNIVERSITY   (China)

^c PEKING UNION MEDICAL COLLEGE   (China)

Author keywords

effect of season; ellagic acid; high performance liquid chromatography (HPLC); pomegranate leaf; processing method; variety

Indexed keywords

CHROMATOGRAPHIC ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ANTI-INFLAMMATORY; ELLAGIC ACID (EA); PROCESSING METHODS;

LIQUID CHROMATOGRAPHY;

EID: 47749133370     PISSN: 10070214     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1007-0214(08)70074-9     Document Type: Article

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