Antioxidant, Antibrowning, and Cytoprotective Activities ofLigustrum robustum(Rxob.) Blume Extract

Cholesterol photosensitized oxidation in food and biological systems

(2012) Vladimiro Cardenia et al.   BIOCHIMIE

Natural and Synthetic Tyrosinase Inhibitors as Antibrowning Agents: An Update

(2012) M. R. Loizzo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Antidiabetic Effect of an Active Components Group fromIlex kudingchaand Its Chemical Composition

(2012) Chengwu Song et al.   Evidence-based Complementary and Alternative Medicine

Protective effect of fresh and processed Jalapeño and Serrano peppers against food lipid and human LDL cholesterol oxidation

(2012) Emilio Alvarez-Parrilla et al.   FOOD CHEMISTRY

Wine extracts from Sardinian grape varieties attenuate membrane oxidative damage in Caco-2 cell monolayers

(2012) Monica Deiana et al.   FOOD CHEMISTRY

Influence of ultrasound to the activity of tyrosinase

(2012) Zhi-Long Yu et al.   ULTRASONICS SONOCHEMISTRY

Caseinophosphopeptides exert partial and site-specific cytoprotection against H2O2-induced oxidative stress in Caco-2 cells

(2011) M.J. García-Nebot et al.   FOOD CHEMISTRY

Lipolysis and lipid oxidation in bacon during curing and drying–ripening

(2010) Guofeng Jin et al.   FOOD CHEMISTRY

Protective effect of Ilex latifolia, a major component of “kudingcha”, against transient focal ischemia-induced neuronal damage in rats

(2010) Joo Youn Kim et al.   JOURNAL OF ETHNOPHARMACOLOGY

Glycine transporter GLYT1 is essential for glycine-mediated protection of human intestinal epithelial cells against oxidative damage

(2010) Alison Howard et al.   JOURNAL OF PHYSIOLOGY-LONDON

Protective effects of Ursolic acid and Luteolin against oxidative DNA damage include enhancement of DNA repair in Caco-2 cells

(2010) Alice A. Ramos et al.   MUTATION RESEARCH-FUNDAMENTAL AND MOLECULAR MECHANISMS OF MUTAGENESIS

RAPD Analysis of Germplasm Resources of Kudingcha Species in Oleaceae

(2009) Dao-jun ZHENG et al.   Agricultural Sciences in China

An Updated Review of Tyrosinase Inhibitors

(2009) Te-Sheng Chang   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Comparison of Major Phenolic Constituents and in Vitro Antioxidant Activity of Diverse Kudingcha Genotypes fromIlex kudingcha,Ilex cornuta, andLigustrum robustum

(2009) Fan Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical Food Safety Issues in the United States: Past, Present, and Future

(2009) Lauren S. Jackson   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant activity and melanogenesis inhibitory effect of the acetonic extract of Osmanthus fragrans: A potential natural and functional food flavor additive

(2009) Li-chen Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of ursolic acid, a triterpenoid antioxidant, on ultraviolet-B radiation-induced cytotoxicity, lipid peroxidation and DNA damage in human lymphocytes

(2008) S. Ramachandran et al.   CHEMICO-BIOLOGICAL INTERACTIONS

Antioxidant activity and principles of Vietnam bitter tea Ilex kudingcha

(2008) Phuong Thien Thuong et al.   FOOD CHEMISTRY

Antioxidative and Anti-Inflammatory Protection of Oleanolic Acid and Ursolic Acid in PC12 Cells

(2008) Shih-Jei Tsai et al.   JOURNAL OF FOOD SCIENCE

Antibrowning activity of MRPs in enzyme and fresh-cut apple slice models

(2007) Jia-Jun Wu et al.   FOOD CHEMISTRY