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Conjugated linolenic acids and nutraceutical components in Jiaogulan (Gynostemma pentaphyllum) seeds

2015

Zou, Chen | Haiming ShiauthorInstitute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China | Xin LiuauthorInstitute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China | Yiqing ShengauthorInstitute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China | Tingting DingauthorInstitute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China | Jun YanauthorInstitute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China | Boyan GaoauthorInstitute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, ChinaDepartment of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States | Jie LiuauthorInstitute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China | Weiying LuauthorInstitute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China | Liangli (Lucy) YuauthorDepartment of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States


Bibliographic information
Other Subjects
Fatty acid composition; Jiaogulan seeds; Gynostemma pentaphyllum; Free radical scavengers; Isomers; Anti-inflammation; Conjugated linolenic acid; Anti-inflammatory activity; Antioxidant
Language
English
Type
Text; Journal Article

2016-11-15
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