Citations (21)
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Nuan Han, Xiaoqi Chen, Hong Wang, Nana Wang, Miaoxiang Nian & Dongmei Wang. (2023) Efficient preparation of hyperoside and quercitrin from Zanthoxylum bungeanum Maxim leaves using an integrated surfactant-based aqueous two-phase system, back-extraction and adsorption separation. Natural Product Research 0:0, pages 1-13.
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Jia Xia, Yan Wan, Jiao-jiao Wu, Yu Yang, Jin-Feng Xu, Li Zhang, Dong Liu, Lu Chen, Fei Tang, Hui Ao & Cheng Peng. (2022) Therapeutic potential of dietary flavonoid hyperoside against non-communicable diseases: targeting underlying properties of diseases. Critical Reviews in Food Science and Nutrition 0:0, pages 1-31.
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Tao Guo, Xiao-Feng Tang, Jun Chang & Ya Wang. (2017) A new lignan glycoside from the stems of Zanthoxylum armatum DC. Natural Product Research 31:1, pages 16-21.
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Jun He, Jiaxin Zeng, Liqi Zeng, Leilei Yang, Qing Ma, Hong Wu & Yang Yang. Comparison of the bioactive components and antioxidant activities of wild-type Zanthoxylum nitidum roots from various regions of Southern China. Natural Product Research 0:0, pages 1-12.
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Articles from other publishers (17)
Xinlong Wu, Jiaxin Yin, Hui Ding, Wei Li, Lifeng Han, Wenzhi Yang, Fangyi Li, Xinbo Song, Songtao Bie, Xingchu Gong, Heshui Yu & Zheng Li. (2022) The Discrimination and Characterization of Volatile Organic Compounds in Different Areas of Zanthoxylum bungeanum Pericarps and Leaves by HS-GC-IMS and HS-SPME-GC-MS. Foods 11:22, pages 3745.
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Tao Zheng, Ding-Ling Zhang, Bing-Yin Sun & Shu-Ming Liu. (2022) Evaluating the Impacts of Climate Factors and Flavonoids Content on Chinese Prickly Ash Peel Color Based on HPLC-MS and Structural Equation Model. Foods 11:16, pages 2539.
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Tao Zheng, Ke‐Xing Su, Xi‐Yan Chen, Ding‐Ling Zhang & Shu‐Ming Liu. (2022)
Quality Evaluation of Wild Germplasm of Chinese Prickly Ash (
Zanthoxylum bungeanum
Maxim) from Qinling Mountains at Different Elevations Based on HPLC‐Fingerprint**
. Chemistry & Biodiversity 19:3.
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Xiaoqian Ding, Dequan Zhang, Huan Liu, Zhenyu Wang & Teng Hui. (2022) Chlorogenic acid and Epicatechin: An efficient inhibitor of heterocyclic amines in charcoal roasted lamb meats. Food Chemistry 368, pages 130865.
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Teng Hui, Yanlei Li, Ruixia Chen, Xiaoyue Yang, Huan Liu, Zhenyu Wang & Dequan Zhang. (2021) Formation and Prediction of PhIP, Harman, and Norharman in Chemical Model Systems Containing Epicatechin under Various Reaction Conditions. Journal of Agricultural and Food Chemistry 69:49, pages 14975-14984.
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Li Yu, Wenli Wu, Yiying Pan, Wei Wang, Leiwen Sun, Yi Liu, Dongmei Wang & Dengwu Li. (2020)
Quality evaluation of different varieties of
Zanthoxylum bungeanum
Maxim. peels based on phenolic profiles, bioactivity, and HPLC fingerprint
. Journal of Food Science 85:4, pages 1090-1097.
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Kexing Su, Tao Zheng, Honglin Chen, Qun Zhang & Shuming Liu. (2020) Climate Effects on Flavonoid Content of <i>Zanthoxylum bungeanum</i> Leaves in Different Development Stages. Food Science and Technology Research 26:6, pages 805-812.
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Qi He, Ziyin Li, Zhao Yang, Yangcong Zhang & Jun Liu. (2020) A superchilling storage–ice glazing (SS-IG) of Atlantic salmon (Salmo salar) sashimi fillets using coating protective layers of Zanthoxylum essential oils (EOs). Aquaculture 514, pages 734506.
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Nabeelah Bibi Sadeer, Eulogio José Llorent-Martínez, Kouadio Bene, Mohamad Fawzi Mahomoodally, Adriano Mollica, Kouadio Ibrahime Sinan, Azzurra Stefanucci, Alba Ruiz-Riaguas, María Luisa Fernández-de Córdova & Gokhan Zengin. (2019) Chemical profiling, antioxidant, enzyme inhibitory and molecular modelling studies on the leaves and stem bark extracts of three African medicinal plants. Journal of Pharmaceutical and Biomedical Analysis 174, pages 19-33.
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Xiaoqi Chen, Wei Wang, Cheng Wang, Zijia Liu, Qi Sun & Dongmei Wang. (2019) Quality evaluation and chemometric discrimination of Zanthoxylum bungeanum Maxim leaves based on flavonoids profiles, bioactivity and HPLC-fingerprint in a common garden experiment. Industrial Crops and Products 134, pages 225-233.
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Shun Deng, Haibo Rong, He Tu, Bingxin Zheng, Xiaoyuan Mu, Liyang Zhu, Xu Zhou, Wei Peng, Mingquan Wu, Enming Zhang, Xia Li & Hai Shen. (2019) Molecular basis of neurophysiological and antioxidant roles of Szechuan pepper. Biomedicine & Pharmacotherapy 112, pages 108696.
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Zhaochen Wu, Wei Wang, Fengyuan He, Dengwu Li & Dongmei Wang. (2018)
Simultaneous Enrichment and Separation of Four Flavonoids from
Zanthoxylum bungeanum
Leaves by Ultrasound-Assisted Extraction and Macroporous Resins with Evaluation of Antioxidant Activities
. Journal of Food Science 83:8, pages 2109-2118.
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Xiaolong Chen, Xinkai Jin, Yao Li, Guangjing Chen, Kewei Chen & Jianquan Kan. (2018)
Preparation and characterization of molecularly-imprinted polymers for extraction of sanshool acid amide compounds followed by their separation from pepper oil resin derived from Chinese prickly ash (
Zanthoxylum bungeanum
)
. Journal of Separation Science 41:2, pages 590-601.
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Yali Zhang, Mimi Wang, Huanhuan Dong, Xiaomin Yu & Jingfang Zhang. (2017) Anti-hypoglycemic and hepatocyte-protective effects of hyperoside from Zanthoxylum bungeanum leaves in mice with high-carbohydrate/high-fat diet and alloxan-induced diabetes. International Journal of Molecular Medicine.
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Yawei Zhang, Fengyuan He, Dengwu Li & Dongmei Wang. (2017)
Effects of high temperature steam treatment on microbial and phytochemical contents, antioxidant activities, chemical stability, and shelf life of oral liquid prepared from the leaves of
Zanthoxylum bungeanum
Maxim
. Journal of Food Processing and Preservation 41:5, pages e13180.
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Yali Zhang, Huanhuan Dong, Jingfang Zhang & Liyu Zhang. (2017) Inhibitory effect of hyperoside isolated from Zanthoxylum bungeanum leaves on SW620 human colorectal cancer cells via induction of the p53 signaling pathway and apoptosis. Molecular Medicine Reports 16:2, pages 1125-1132.
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Fengyuan He, Dengwu Li, Dongmei Wang & Ming Deng. (2016)
Extraction and Purification of Quercitrin, Hyperoside, Rutin, and Afzelin from
Zanthoxylum Bungeanum
Maxim Leaves Using an Aqueous Two-Phase System
. Journal of Food Science 81:7, pages C1593-C1602.
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