Rapid qualitative and quantitative analyses of eighteen phenolic compounds from Lycium ruthenicum Murray by UPLC-Q-Orbitrap MS and their antioxidant activity.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.06.132
Abstract: Lycium ruthenicum Murray (LR) is a functional food, and it has long been used in traditional folk medicine. However, detailed qualitative and quantitative analyses related to its phenolic compounds remains scarce. This work reports, for… read more here.
Keywords: lycium ruthenicum; ruthenicum murray; orbitrap; phenolic compounds ... See more keywords
Isolation, antioxidant property and protective effect on PC12 cell of the main anthocyanin in fruit of Lycium ruthenicum Murray
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DOI: 10.1016/j.jff.2017.01.015
Abstract: Abstract The fruit of Lycium ruthenicum Murray has been widely used as a precious Chinese herbal medicine. In this study, the major anthocyanin in L. ruthenicum fruit was obtained via an AKTA purifier system with… read more here.
Keywords: fruit lycium; fruit; lycium ruthenicum; ruthenicum murray ... See more keywords
Functional MYB transcription factor encoding gene AN2 is associated with anthocyanin biosynthesis in Lycium ruthenicum Murray
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DOI: 10.1186/s12870-019-1752-8
Abstract: BackgroundLycium ruthenicum Murray is an important economic plant in China and contains higher levels of anthocyanins in its fruits than other Lyciums. However, the genetic mechanism of anthocyanin production in this plant is unknown.ResultsBased on… read more here.
Keywords: lran2; anthocyanin biosynthesis; myb; ruthenicum murray ... See more keywords