Extraction, isolation and identification of four phenolic compounds from Pleioblastus amarus shoots and their antioxidant and anti-inflammatory properties in vitro
[Display omitted] •Four phenolic compounds of the shoots of Pleioblastus amarus were isolated and identified for the first time.•All the four compounds showed significant antioxidant capacity.•Compound 2 (3-O-feruloyquinic acid) had strongest antioxidant capacity, but was unstable.•Compound 2 inhibi...
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Veröffentlicht in: | Food chemistry 2022-04, Vol.374, p.131743-131743, Article 131743 |
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Sprache: | eng |
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