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International Journal of Food Sciences and Nutrition Volume 60, 2009 - Issue 5
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Determination of catechin in lotus rhizomes by high-performance liquid chromatography

Shou-Lei Yan College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R.China
,
Qing-Zhang Wang College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R.ChinaCorrespondence[email protected]
&
Guang-Hua Peng College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R.China
Pages 432-438 | Published online: 13 Aug 2009

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Guilin Chen, Mingzhi Zhu & Mingquan Guo. (2019) Research advances in traditional and modern use of Nelumbo nucifera: phytochemicals, health promoting activities and beyond. Critical Reviews in Food Science and Nutrition 59:sup1, pages S189-S209.
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Mayumi Kaneyasu, Maki Nagata, Hiromi Ikeda, Koichiro Ohnuki & Kuniyoshi Shimizu. (2019) Anti-allergic activity of lotus root (Nelumbo nucifera) powder in TDI-sensitized nasal allergy model mice. Food and Agricultural Immunology 30:1, pages 968-978.
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Yumi TSURUTA, Koji NAGAO, Bungo SHIROUCHI, Saori NOMURA, Keisuke TSUGE, Kazuyoshi KOGANEMARU & Teruyoshi YANAGITA. (2012) Effects of Lotus Root (the Edible Rhizome of Nelumbo nucifera) on the Deveolopment of Non-Alcoholic Fatty Liver Disease in Obese Diabetic db/db Mice. Bioscience, Biotechnology, and Biochemistry 76:3, pages 462-466.
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Articles from other publishers (9)

Xu Han, Qiufang Liang, Arif Rashid, Abdul Qayum, Abdur Rehman, Mingming Zhong, Yufan Sun, Yuxuan Liu, Haile Ma, Song Miao & Xiaofeng Ren. (2024) The effects of different hydrocolloids on lotus root starch gelatinization and gels properties. International Journal of Biological Macromolecules 257, pages 128562.
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Chunwang Dong, Chongshan Yang, Zhongyuan Liu, Rentian Zhang, Peng Yan, Ting An, Yan Zhao & Yang Li. (2021) Nondestructive Testing and Visualization of Catechin Content in Black Tea Fermentation Using Hyperspectral Imaging. Sensors 21:23, pages 8051.
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Hongyan Ye, Dawei Zhang, Yang Li, Yue Wei & Ning Li. (2020) Study on processing conditions for lotus root starch and red bean dumpling. Journal of Food Processing and Preservation 44:7.
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Shruti Shukla, Juyeon Park, Jung Hyun Park, Jong Suk Lee & Myunghee Kim. (2017) Development of lotus root fermented sugar syrup as a functional food supplement/condiment and evaluation of its physicochemical, nutritional and microbiological properties. Journal of Food Science and Technology 55:2, pages 619-629.
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T. K. LimT. K. Lim. 2016. Edible Medicinal and Non-Medicinal Plants. Edible Medicinal and Non-Medicinal Plants 55 109 .
Xu Zhao, Jian Shen, Kyung Ja Chang & Sung Hoon Kim. (2014) Comparative Analysis of Antioxidant Activity and Functional Components of the Ethanol Extract of Lotus ( Nelumbo nucifera ) from Various Growing Regions . Journal of Agricultural and Food Chemistry 62:26, pages 6227-6235.
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Yumi Tsuruta, Koji Nagao, Shunichi Kai, Keisuke Tsuge, Takashi Yoshimura, Kazuyoshi Koganemaru & Teruyoshi Yanagita. (2011) Polyphenolic extract of lotus root (edible rhizome of Nelumbo nucifera) alleviates hepatic steatosis in obese diabetic db/db mice. Lipids in Health and Disease 10:1.
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Yun Jiang, Tzi Bun Ng, Zhaokun Liu, Changrong Wang, Ning Li, Wentao Qiao & Fang Liua. (2011) Immunoregulatory and anti-HIV-1 enzyme activities of antioxidant components from lotus ( Nelumbo nucifera Gaertn.) rhizome . Bioscience Reports 31:5, pages 381-390.
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. (2010) Current Awareness in Phytochemical Analysis. Phytochemical Analysis 21:3, pages 298-305.
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