Assessment of phenolic profiles from various organs in different species of perilla plant (Perilla frutescens (L.) Britt.) and their antioxidant and enzyme inhibitory potential

Glycoglycerolipids from the leaves of Perilla frutescens (L.) Britton (Labiatae) and their anti-inflammatory activities in lipopolysaccharide-stimulated RAW264.7 cells

(2021) Yuxiang Zi et al.   PHYTOCHEMISTRY

Polyphenols and their applications: An approach in food chemistry and innovation potential

(2020) Fábio Fernandes de Araújo et al.   FOOD CHEMISTRY

Characterization of antioxidant, α-glucosidase and tyrosinase inhibitors from the rhizomes of Potentilla anserina L. and their structure-activity relationship

(2020) Dan Yang et al.   FOOD CHEMISTRY

Natural prebiotic carbohydrates, carotenoids and flavonoids as ingredients in food systems

(2020) Iramaia Angélica Neri-Numa et al.   Current Opinion in Food Science

Profiling of nutritionally important metabolites in green/red and green perilla (Perilla frutescens Britt.) cultivars: A comparative study

(2020) Ramesh Kumar Saini et al.   INDUSTRIAL CROPS AND PRODUCTS

Comparative evaluation of phenolic phytochemicals from perilla seeds of diverse species and screening for their tyrosinase inhibitory and antioxidant properties

(2019) D.H. Kim et al.   SOUTH AFRICAN JOURNAL OF BOTANY

Comparative analysis of isoflavone aglycones using microwave-assisted acid hydrolysis from soybean organs at different growth times and screening for their digestive enzyme inhibition and antioxidant properties

(2019) Du Hyun Kim et al.   FOOD CHEMISTRY

Anti-inflammatory effects of flavonoids

(2019) Soheila J. Maleki et al.   FOOD CHEMISTRY

Ultrasound pre-treatment combined with microwave-assisted hydrodistillation of essential oils from Perilla frutescens (L.) Britt. leaves and its chemical composition and biological activity

(2019) Fengli Chen et al.   INDUSTRIAL CROPS AND PRODUCTS

Characterization, identification, and quantification of phenolic compounds using UPLC-Q-TOF-MS and evaluation of antioxidant activity of 73 Perilla frutescens accessions

(2018) Awraris Derbie Assefa et al.   FOOD RESEARCH INTERNATIONAL

Enhanced extraction of phenolic compounds using choline chloride based deep eutectic solvents from Juglans regia L.

(2018) Vanessa Vieira et al.   INDUSTRIAL CROPS AND PRODUCTS

Comparisons of nutritional constituents in soybeans during solid state fermentation times and screening for their glucosidase enzymes and antioxidant properties

(2018) Jin Hwan Lee et al.   FOOD CHEMISTRY

Phytochemical and phytopharmacological review of Perilla frutescens L. (Labiatae), a traditional edible-medicinal herb in China

(2017) Hua Yu et al.   FOOD AND CHEMICAL TOXICOLOGY

A review of phenolic compounds in oil-bearing plants: Distribution, identification and occurrence of phenolic compounds

(2017) Muhammad H. Alu’datt et al.   FOOD CHEMISTRY

Characterization of metabolite profiles from the leaves of green perilla ( Perilla frutescens ) by ultra high performance liquid chromatography coupled with electrospray ionization quadrupole time-of-flight mass spectrometry and screening for their antioxidant properties

(2017) Yeon Hee Lee et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Comparison of phenolic compounds, antioxidant and antidiabetic activities between selected edible beans and their different growth periods leaves

(2017) Yan Bai et al.   Journal of Functional Foods

Tyrosinase inhibitory constituents from a polyphenol enriched fraction of rose oil distillation wastewater

(2016) Jessica Solimine et al.   FITOTERAPIA

Dietary polyphenols, oxidative stress and antioxidant and anti-inflammatory effects

(2016) Hua Zhang et al.   Current Opinion in Food Science

Bioactivity of phenolic acids: Metabolites versus parent compounds: A review

(2015) Sandrina A. Heleno et al.   FOOD CHEMISTRY

Structural characterisation and antioxidant activity evaluation of phenolic compounds from cold-pressed Perilla frutescens var. arguta seed flour

(2014) Xiao-Jing Zhou et al.   FOOD CHEMISTRY

A Review on Bioactivities of Perilla: Progress in Research on the Functions of Perilla as Medicine and Food

(2013) Miho Igarashi et al.   Evidence-based Complementary and Alternative Medicine

Phytochemical contents and antioxidant capacities of different parts of two sugarcane (Saccharum officinarum L.) cultivars

(2013) Simin Feng et al.   FOOD CHEMISTRY

Natural and Synthetic Tyrosinase Inhibitors as Antibrowning Agents: An Update

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

Isolation and identification of phenolic compounds from the seeds of Perilla frutescens (L.) and their inhibitory activities against α-glucosidase and aldose reductase

(2012) Tae Joung Ha et al.   FOOD CHEMISTRY

A review of the dietary flavonoid, kaempferol on human health and cancer chemoprevention

(2012) Allen Y. Chen et al.   FOOD CHEMISTRY

Identification, characterisation, and quantification of phenolic compounds in the antioxidant activity-containing fraction from the seeds of Korean perilla (Perilla frutescens) cultivars

(2012) Jin Hwan Lee et al.   FOOD CHEMISTRY

Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods

(2011) Anna Floegel et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effects of perilla (Perilla frutescens L.) seeds supplementation on performance, carcass characteristics, meat quality and fatty acid composition of rabbits

(2011) P.G. Peiretti et al.   Livestock Science

The most abundant polyphenol of soy leaves, coumestrol, displays potent α-glucosidase inhibitory activity

(2010) Heung Joo Yuk et al.   FOOD CHEMISTRY

Characterisation of phenolic phytochemicals and quality changes related to the harvest times from the leaves of Korean purple perilla (Perilla frutescens)

(2010) Nam Suk Kang et al.   FOOD CHEMISTRY

Influence of roasting on the antioxidant activity of small black soybean (Glycine max L. Merrill)

(2010) Hyo Geun Kim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Flavonoids and cell membrane fluidity

(2009) Nataša Poklar Ulrih et al.   FOOD CHEMISTRY

Quantitative analysis of plasma caffeic and ferulic acid equivalents by liquid chromatography tandem mass spectrometry

(2009) Philippe A. Guy et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES