Quercetin is increased in heat-processed Cuscuta campestris seeds, which enhances the seed's anti-inflammatory and anti-proliferative activities

Process Biochemistry

Volumn 46, Issue 12, 2011, Pages 2248-2254

  Lee, Meng Shiou ^a   Chen, Chao Jung ^a,b   Wan, Lei ^a,b,c   Koizumi, Ayano ^a,d   Chang, Wen Te ^a   Yang, Meng Ja ^a   Lin, Wen Hsin ^a   Tsai, Fuu Jen ^a,b,c   Lin, Ming Kuem ^a  

^a CHINA MEDICAL UNIVERSITY   (Taiwan)

^b CHINA MEDICAL UNIVERSITY HOSPITAL   (Taiwan)

^c ASIA UNIVERSITY   (Taiwan)

^d NIHON PHARMACEUTICAL UNIVERSITY   (Japan)

Author keywords

Anti inflammation; Antiproliferative; Cuscuta campestris; LC MS MS; Plain stir baking; Quercetin

Indexed keywords

ANTI-INFLAMMATION; ANTI-PROLIFERATIVE; CUSCUTA CAMPESTRIS; LC-MS/MS; PLAIN STIR-BAKING; QUERCETIN;

CHROMATOGRAPHY; FATTY ACIDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PHENOLS;

SEED;

CUSCUTA; CUSCUTA CAMPESTRIS;

EID: 80054972155     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2011.09.003     Document Type: Article

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