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Natural Product Research
Formerly Natural Product Letters
Volume 35, 2021 - Issue 22
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Research Articles

Isolation of two sesquiterpene glycosides from Sapindus mukorossi Gaertn. with cytotoxic properties and analysis of their mechanism based on network pharmacology

Min-ping Weia State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;c Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, ChinaView further author information
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Xiao-wen Zhua State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;c Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, ChinaView further author information
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Hang Yua State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;c Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, ChinaView further author information
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Yun-fei Xiea State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;c Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, ChinaView further author information
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Ya-hui Guoa State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;c Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, ChinaView further author information
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Yu-liang Chenga State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;c Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, ChinaView further author information
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He Qiana State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;c Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, ChinaView further author information
&
Wei-rong Yaoa State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, ChinaCorrespondence[email protected]
View further author information
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Pages 4323-4330 | Received 12 Oct 2019, Accepted 30 Dec 2019, Published online: 21 Jan 2020

References

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