In vivo antioxidant, hypoglycemic, and anti-tumor activities of anthocyanin extracts from purple sweet potato

Anthocyanin from purple sweet potato (PSP) extracted by microwave baking (MB) and acidified electrolyzed water (AEW) exhibited antioxidant activity. After further purification by macroporous AB-8 resin, the color value of PSP anthocyanin (PSPA) reached 30.15 with a total flavonoid concentration of 9...

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Detalles Bibliográficos
Autores principales: Zhao, Jin-Ge, Yan, Qian-Qian, Lu, Li-Zhen, Zhang, Yu-Qing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Nutrition Society and the Korean Society of Community Nutrition 2013
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3796660/
https://www.ncbi.nlm.nih.gov/pubmed/24133614
http://dx.doi.org/10.4162/nrp.2013.7.5.359

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3796660/
https://www.ncbi.nlm.nih.gov/pubmed/24133614
http://dx.doi.org/10.4162/nrp.2013.7.5.359

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