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Inhibitory effects of Chrysanthemum species extracts on formation of advanced glycation end products

scientific article published on 19 March 2009

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Inhibitory effects of Chrysanthemum species extracts on formation of advanced glycation end products (English)

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http://api.crossref.org/works/10.1016%2Fj.foodchem.2009.03.042

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Chrysanthemum morifolium

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Kentaro Tsuji-Naito

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http://api.crossref.org/works/10.1016%2Fj.foodchem.2009.03.042

Hiroshi Saeki

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http://api.crossref.org/works/10.1016%2Fj.foodchem.2009.03.042

Miyuki Hamano

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http://api.crossref.org/works/10.1016%2Fj.foodchem.2009.03.042

publication date

19 March 2009

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published in

Food Chemistry

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volume

116

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http://api.crossref.org/works/10.1016%2Fj.foodchem.2009.03.042

issue

4

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page(s)

854-859

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cites work

Antimutagenic Activity of Flavonoids fromChrysanthemum morifolium

1 reference

12 April 2024

https://opencitations.net/index/api/v1/citations/10.1271/BBB.67.2091

Medicinal flowers. VI. Absolute stereostructures of two new flavanone glycosides and a phenylbutanoid glycoside from the flowers of Chrysanthemum indicum L.: their inhibitory activities for rat lens aldose reductase

1 reference

12 April 2024

https://opencitations.net/index/api/v1/citations/10.1248/CPB.50.972

Studies on aldose reductase inhibitors from natural products. IV. Constituents and aldose reductase inhibitory effect of Chrysanthemum morifolium, Bixa orellana and Ipomoea batatas

1 reference

12 April 2024

https://opencitations.net/index/api/v1/citations/10.1248/CPB.39.3346

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DOI

10.1016/J.FOODCHEM.2009.03.042

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reference URL

http://api.crossref.org/works/10.1016%2Fj.foodchem.2009.03.042

(Q115965558)

Inhibitory effects of Chrysanthemum species extracts on formation of advanced glycation end products

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