Work

Comparative analysis of phenolic compounds in different thinned unripe kiwifruits and their biological functions

Year: 2024

Type: article

Abstract: antioxidant capacities, inhibitory effects on digestive enzymes, and anti-inflammatory activities. Particularly, their stronger antioxidant effects and inhibitory effects on digestive enzymes were probably attributed to their higher contents of phenolic compounds, especially procyanidin B2. Collectively, our findings reveal that TUK are potential resources of valuable polyphenols, which can be exploited as natural antioxidants and natural inhibitors of α-glucosidase and α-amylase.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2024.101815

Authors: Wen Deng, Qian-Ni Yang, Hong-Yan Liu, Yu Xia, Huiling Yan, Jing-Wei Huang, Yi-Chen Hu, Liang Zou, Ren-You Gan, Ding-Tao Wu

Institutions: Chengdu University, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Chengdu Agricultural College, Hong Kong Polytechnic University

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,350

Funders: National Natural Science Foundation of China, Department of Science and Technology of Sichuan Province, Chinese Academy of Agricultural Sciences, Agricultural Science and Technology Innovation Program

Awards: G1021479224, G1445510960, G4176966987, G4680405584, G874164826

OpenAlex ID: W4402169917

FWCI: 1.701

Cites: 36

Cited by: 10

Related to: 10