Polyphenols from Acorn Leaves (Quercus liaotungensis) Protect Pancreatic Beta Cells and Their Inhibitory Activity against α-Glucosidase and Protein Tyrosine Phosphatase 1B

New triterpenoids from acorns of Quercus liaotungensis and their inhibitory activity against α -glucosidase, α -amylase and protein-tyrosine phosphatase 1B

(2018) Jing Xu et al.   Journal of Functional Foods

Comprehensive characterization by LC-DAD-MS/MS of the phenolic composition of seven Quercus leaf teas

(2017) Rocío García-Villalba et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Knocking down amygdalar PTP1B in diet-induced obese rats improves insulin signaling/action, decreases adiposity and may alter anxiety behavior

(2017) Natalia Ferreira Mendes et al.   METABOLISM-CLINICAL AND EXPERIMENTAL

Screening for potential α-glucosidase and α-amylase inhibitory constituents from selected Vietnamese plants used to treat type 2 diabetes

(2016) Binh T.D. Trinh et al.   JOURNAL OF ETHNOPHARMACOLOGY

Nrf2 regulates ROS production by mitochondria and NADPH oxidase

(2015) Stjepana Kovac et al.   BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS

The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread

(2015) Jarosław Korus et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antioxidant, anti-inflammatory and anticarcinogenic activities of edible red oak (Quercus spp.) infusions in rat colon carcinogenesis induced by 1,2-dimethylhydrazine

(2015) Martha Rocío Moreno-Jimenez et al.   FOOD AND CHEMICAL TOXICOLOGY

Oxidative damage and the Nrf2-ARE pathway in neurodegenerative diseases

(2014) Li Gan et al.   BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR BASIS OF DISEASE

Protein tyrosine phosphatase 1B (PTP1B) and α-glucosidase inhibitory activities of Schisandra chinensis (Turcz.) Baill

(2014) Linlin Fang et al.   Journal of Functional Foods

Physicochemical characterization of puerh tea polysaccharides and their antioxidant and α-glycosidase inhibition

(2013) Ping Xu et al.   Journal of Functional Foods

Physicochemical properties and antioxidant capacity of oak (Quercus resinosa) leaf infusions encapsulated by spray-drying

(2013) José Alberto Gallegos-Infante et al.   Food Bioscience

Antioxidant, antimicrobial, antitopoisomerase and gastroprotective effect of herbal infusions from four Quercus species

(2012) J.A. Sánchez-Burgos et al.   INDUSTRIAL CROPS AND PRODUCTS

Chemical Evaluation, Antioxidant Capacity, and Consumer Acceptance of Several Oak Infusions

(2012) Nuria Elizabeth Rocha-Guzmán et al.   JOURNAL OF FOOD SCIENCE

Antioxidant potential of silk protein sericin against hydrogen peroxide-induced oxidative stress in skin fibroblasts

(2011) Rupesh Dash et al.   BMB Reports

Free radical scavenging and antielastase activities of flavonoids from the fruits of Thuja orientalis

(2009) Guang-Hua Xu et al.   ARCHIVES OF PHARMACAL RESEARCH

Antioxidant activity and genotoxic effect on HeLa cells of phenolic compounds from infusions of Quercus resinosa leaves

(2009) Nuria Elizabeth Rocha-Guzmán et al.   FOOD CHEMISTRY