Chemical composition and anti-inflammatory and antioxidant activities of eight pear cultivars

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 35, 2012, Pages 8738-8744

  Li, Xia ^a   Zhang, Jun Ying ^a,b   Gao, Wen Yuan ^a   Wang, Ying ^a,b   Wang, Hai Yang ^a,b   Cao, Jing Guo ^c   Huang, Lu Qi ^d  

^a TIANJIN UNIVERSITY   (China)

^b TIANJIN UNIVERSITY OF TRADITIONAL CHINESE MEDICINE   (China)

^c Tianjin Shengyuan Environment Co Ltd   (China)

^d INSTITUTE OF CHINESE MATERIA MEDICA   (China)

Author keywords

anti inflammatory activity; antioxidant capacity; chemical compounds; pear; relationship

Indexed keywords

ANTI-INFLAMMATORIES; ANTI-INFLAMMATORY ACTIVITY; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ARBUTIN; CHEMICAL COMPOSITIONS; CHLOROGENIC ACIDS; IN-VITRO; IN-VIVO; PEAR; POLYPHENOLS; RELATIONSHIP; TOTAL PHENOLICS; TRITERPENES; TRITERPENOIDS;

ANTHOCYANINS; CHEMICAL COMPOUNDS; FATTY ACIDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PHENOLS;

FRUITS;

ANTHOCYANIN; ANTIINFLAMMATORY AGENT; ANTIOXIDANT; FLAVONOID; PHENOL DERIVATIVE; PLANT EXTRACT; TRITERPENE;

ANIMAL; ARTICLE; CHEMICALLY INDUCED DISORDER; CHEMISTRY; COMPARATIVE STUDY; EDEMA; FRUIT; MOUSE; PYRUS; SPECIES DIFFERENCE;

ANIMALS; ANTHOCYANINS; ANTI-INFLAMMATORY AGENTS; ANTIOXIDANTS; EDEMA; FLAVONOIDS; FRUIT; MICE; PHENOLS; PLANT EXTRACTS; PYRUS; SPECIES SPECIFICITY; TRITERPENES;

PYRUS;

EID: 84865836916     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf303235h     Document Type: Article

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