| [1] |
LI Xidong, SUN Shaoxia, LIANG Yanan, SHI Tala, MI Wei.
Hawthorn Proanthocyanidins and Vitamin C Attenuate Liver Oxidative Stress in Insulin Resistance Rats through the Wnt/β-catenin Signaling Pathway
[J]. FOOD SCIENCE, 2021, 42(17): 186-192.
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| [2] |
DU Yuemei, HAN Hedan, GUO Zhuoyu, GAO Liping.
Effect of Grape Seed Proanthocyanidin Extract on Cisplatin-Induced Apoptosis of Mouse Testicular Sertoli TM4 Cells
[J]. FOOD SCIENCE, 2020, 41(9): 98-104.
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| [3] |
ZHANG Jie, WANG Wenya, YUAN Qipeng.
Effect of NaOH Pretreatment on Depolymerization and in Vitro Antioxidant Activity of Chardonnay Grape Seed Procyanidins
[J]. FOOD SCIENCE, 2020, 41(4): 41-51.
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| [4] |
WANG Chuyan, ZHANG Jigang, YANG Liuqing, LI Kexin, CAI Jingmin, HU Yong, OU Xiaohua.
Comparative Effects of Fermentation with Three Species of Lactic Acid Bacteria on Polyphenol and Proanthocyanidin Contents and Antioxidant Activity of Blueberry Fruit
[J]. FOOD SCIENCE, 2020, 41(24): 87-94.
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| [5] |
ZHONG Yuanyuan, LI Wenhui, LU Shiling, WANG Qingling, RAN Lidan, DONG Juan.
Antibacterial Activity and Preservative Effect of Inclusion Complex of Grape Seed Extract (GSE) with (2-Hydroxypropyl)-β-Cyclodextrin (HP-β-CD) against Spoilage Bacteria in Lamb Tripe
[J]. FOOD SCIENCE, 2020, 41(15): 224-230.
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| [6] |
YUN Shaojun, CHU Dongyang, HE Xingshuai, ZHANG Wenfang, FENG Cuiping.
Effects of Grape Seed Proanthocyanidins on Renal Iron Content, Oxidative Stress and Fas and Bax Gene Expression in Rats with Iron Overload
[J]. FOOD SCIENCE, 2020, 41(13): 106-111.
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| [7] |
YANG Changming, XIAO Ying, WU Qiguo, YIN Zhiting, ZHOU Yiming, ZHOU Xiaoli.
Preventive Effect of Proanthocyanidin on Gut Microbiome in Dyslipidemic Mice
[J]. FOOD SCIENCE, 2020, 41(13): 120-126.
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| [8] |
HAN Hedan, DU Yuemei, WANG Hai, ZHAO Yanmeng, GAO Liping.
Protective Effect of Oligomeric Grape Seed Proanthocyanidins on Cisplatin-Induced Mitochondrial Damage in HEK293 Cells
[J]. FOOD SCIENCE, 2020, 41(1): 168-174.
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| [9] |
GUO Fangming, LI Shugang, SONG Guanling, DING Yusong, FENG Gangling, NIU Qiang, XU Shangzhi, HU Yunhua.
Effect of Grape Seed Proanthocyanidins Extract on Apoptosis Induction in Human Esophageal Cancer Cells ECA109
[J]. FOOD SCIENCE, 2019, 40(9): 115-121.
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| [10] |
SUN Siming, XU Hongwei, GUO Kaiyuan, GUO Mengran, CUI Shengnan, CUI Tong, TAN Jianxin.
Effect of Hawthorn Proanthocyanidins on Proliferation and Apoptosis of Human Hepatocellular Carcinoma SMMC-7721 Cells
[J]. FOOD SCIENCE, 2019, 40(5): 189-196.
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| [11] |
XU Mengchuan, LI Shugang, DING Yusong, NIU Qiang, FENG Gangling, SHEN Hui, GUO Fangming.
Protective Mechanism of Grape Seed Proanthocyanidin Extract against Oxidative Damage Induced by Arsenic in HL-7702 Cells
[J]. FOOD SCIENCE, 2018, 39(3): 176-181.
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| [12] |
LI Xin, LIU Jingling, LI Yan, GUO Wanli, WANG Dajin, LIANG Zongsuo.
Structural Analysis of Proanthocyanidins from Tetrastigma hemsleyanum Diels et Gilg
[J]. FOOD SCIENCE, 2018, 39(16): 247-255.
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| [13] |
TIE Shanshan, LIU Mengpei, ZONG Wei, ZHANG Lihua, ZHAO Guangyuan.
Effect of Dynamic High-Pressure Microfluidization on the Degree of Polymerization and Antioxidant Capacity of Proanthocyanidins
[J]. FOOD SCIENCE, 2018, 39(15): 128-131.
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| [14] |
XU Jie, LI Jixin, BI Yang, SI Min, LI Xue.
Optimization and Comparison of Ultrasonic and Microwave Assisted Extraction of Proanthocyanidins from Fresh Flowers and Essential Oil Residue of Kushui Rose
[J]. FOOD SCIENCE, 2018, 39(12): 268-275.
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| [15] |
QIU Ju, ZHU Hong, LU Lingang.
Hypoglycemic Effect of Grape Seed Polyphenols in Diabetic Rats and Its Underlying Mechanism
[J]. FOOD SCIENCE, 2018, 39(1): 226-231.
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