Exploring the Immunomodulatory Properties of Red Onion (Allium cepa L.) Skin: Isolation, Structural Elucidation, and Bioactivity Study of Novel Onion Chalcones Targeting the A2A Adenosine Receptor

Extraction, derivatization and antioxidant activities of onion polysaccharide

(2022) Shiyang Zhou et al.   FOOD CHEMISTRY

Alkaloids from Black Pepper (Piper nigrum L.) Exhibit Anti-Inflammatory Activity in Murine Macrophages by Inhibiting Activation of NF-κB Pathway

(2020) Heying Pei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Health Benefits of the Flavonoids from Onion: Constituents and Their Pronounced Antioxidant and Anti-neuroinflammatory Capacities

(2020) Qiulin Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavonoids with Inhibitory Effects on NLRP3 Inflammasome Activation from Millettia velutina

(2020) Xu Ma et al.   JOURNAL OF NATURAL PRODUCTS

Novel insights on the multi-functional properties of flavonol glucosides from red onion (Allium cepa L) solid waste – In vitro and in silico approach

(2020) Arti Nile et al.   FOOD CHEMISTRY

New ent-kaurane diterpenes from the roasted arabica coffee beans and molecular docking to α-glucosidase

(2020) GuiLin Hu et al.   FOOD CHEMISTRY

P1 Receptor Agonists/Antagonists in Clinical Trials – Potential Drug Candidates of the Future

(2019) Pobitra Borah et al.   CURRENT PHARMACEUTICAL DESIGN

Targeting A3 and A2A adenosine receptors in the fight against cancer

(2019) Stefania Merighi et al.   EXPERT OPINION ON THERAPEUTIC TARGETS

Diverse flavonoids from the roots of Millettia brandisiana

(2019) Phanruethai Pailee et al.   PHYTOCHEMISTRY

A2A adenosine receptor agonists and their potential therapeutic applications. An update

(2018) Angel Guerrero   CURRENT MEDICINAL CHEMISTRY

Targeting adenosine for cancer immunotherapy

(2018) Robert D. Leone et al.   Journal for ImmunoTherapy of Cancer

Anti-inflammatory flavone and chalcone derivatives from the roots of Pongamia pinnata (L.) Pierre

(2018) Ran Wen et al.   PHYTOCHEMISTRY

Targeting adenosine A2A receptor antagonism for treatment of cancer

(2018) Miles Congreve et al.   Expert Opinion on Drug Discovery

Targeting Adenosine Receptor Signaling in Cancer Immunotherapy

(2018) Kevin Sek et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Flavonol Glucoside and Antioxidant Enzyme Biosynthesis Affected by Mycorrhizal Fungi in Various Cultivars of Onion (Allium cepa L.)

(2016) Mohanna Mollavali et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural analyses and immunomodulatory properties of fructo-oligosaccharides from onion ( Allium cepa )

(2015) V. Prasanna Kumar et al.   CARBOHYDRATE POLYMERS

Synthesis and mosquito larvicidal activity of furanochalcones and furanoflavonoids analogous to karanjin

(2014) Susarla R. Satyavani et al.   MEDICINAL CHEMISTRY RESEARCH

A new 1,2-ethanedione benzofurane derivative fromTephrosia purpurea

(2014) Yan Peng et al.   NATURAL PRODUCT RESEARCH

The Effect of 17-methoxyl-7-hydroxy-benzene-furanchalcone Isolated from Millettia pulchra on Myocardial Ischemia In Vitro and In Vivo

(2012) Jie Jian et al.   PLANTA MEDICA

Ethnobotanical survey of medicinal plants commonly used by Kani tribals in Tirunelveli hills of Western Ghats, India

(2011) Muniappan Ayyanar et al.   JOURNAL OF ETHNOPHARMACOLOGY

Progress in Structure Based Drug Design for G Protein-Coupled Receptors

(2011) Miles Congreve et al.   JOURNAL OF MEDICINAL CHEMISTRY

International Union of Basic and Clinical Pharmacology. LXXXI. Nomenclature and Classification of Adenosine Receptors--An Update

(2011) B. B. Fredholm et al.   PHARMACOLOGICAL REVIEWS

Recent developments in adenosine receptor ligands and their potential as novel drugs

(2010) Christa E. Müller et al.   BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES

Identification of pongamol and karanjin as lead compounds with antihyperglycemic activity from Pongamia pinnata fruits

(2008) Akhilesh K. Tamrakar et al.   JOURNAL OF ETHNOPHARMACOLOGY

Flavonol glucosides in Allium species: A comparative study by means of HPLC–DAD–ESI-MS–MS

(2007) Paola Bonaccorsi et al.   FOOD CHEMISTRY