Anti-Obesity and Antioxidative Effects of Purple Sweet Potato Extract in 3T3-L1 Adipocytes In Vitro

Adipose Tissue, Inflammation and Atherosclerosis

(2011) Birgit Gustafson   Journal of Atherosclerosis and Thrombosis

Central melanocortin stimulation increases phosphorylated perilipin A and hormone-sensitive lipase in adipose tissues

(2010) Y. B. Shrestha et al.   AMERICAN JOURNAL OF PHYSIOLOGY-REGULATORY INTEGRATIVE AND COMPARATIVE PHYSIOLOGY

Antioxidant activity of polyphenol and anthocyanin extracts from fruits of Kadsura coccinea (Lem.) A.C. Smith

(2009) Jian Sun et al.   FOOD CHEMISTRY

Artemisia capillaris Inhibits Lipid Accumulation in 3T3-L1 Adipocytes and Obesity in C57BL/6J Mice Fed a High Fat Diet

(2009) Jung-Hee Hong et al.   JOURNAL OF MEDICINAL FOOD

Purified berry anthocyanins but not whole berries normalize lipid parameters in mice fed an obesogenic high fat diet

(2009) Ronald L. Prior et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Purple sweet potato color attenuates oxidative stress and inflammatory response induced by d-galactose in mouse liver

(2008) Zi-Feng Zhang et al.   FOOD AND CHEMICAL TOXICOLOGY

Antioxidant activity of Smilax excelsa L. leaf extracts

(2008) N. Ozsoy et al.   FOOD CHEMISTRY

Anthocyanin Content, Antioxidant Activity, and Selected Physical Properties of Flowable Purple-Fleshed Sweetpotato Purees

(2008) L.E. Steed et al.   JOURNAL OF FOOD SCIENCE

Purple sweet potato color repairs d-galactose-induced spatial learning and memory impairment by regulating the expression of synaptic proteins

(2008) Dong-mei Wu et al.   NEUROBIOLOGY OF LEARNING AND MEMORY