ArticleFood & nutrition research2017
Antioxidant activities of aqueous extracts from 12 Chinese edible flowers
Article in Food & nutrition research, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
22 citing papers in PubMed, 69 citations in OpenAlex.
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- Exploring Plants with Flowers: From Therapeutic Nutritional Benefits to Innovative Sustainable Uses.Foods (Basel, Switzerland) · 2023Review
- Natural Products as a Potential Source of Promising Therapeutics for COVID-19 and Viral Diseases.Evidence-based complementary and alternative medicine : eCAM · 2023Review
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- Fermented Vinegars from Apple Peels, Raspberries, Rosehips, Lavender, Mint, and Rose Petals: The Composition, Antioxidant Power, and Genoprotective Abilities in Comparison to Acetic Macerates, Decoctions, and Tinctures.Antioxidants (Basel, Switzerland) · 2020Article
- Rosemary Flowers as Edible Plant Foods: Phenolic Composition and Antioxidant Properties inAntioxidants (Basel, Switzerland) · 2020Article
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- Determination of Anthocyanins and Antioxidants in 'Titanbicus' Edible Flowers In Vitro and In Vivo.Plant foods for human nutrition (Dordrecht, Netherlands) · 2020Article
- Comparison of Inhibitory Effects of Safflower Decoction and Safflower Injection on Protein and mRNA Expressions of iNOS and IL-1Journal of immunology research · 2019Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The antioxidant function of edible flowers have attracted increasing interest. However, information is lacking on the impact of edible flowers on oxidative injury including hypoxia-re-oxygenation and hyperlipidemia. The antioxidant activities of aqueous extracts from 12 Chinese edible flowers were assessed in four different antioxidant models, including total antioxidant capacity (TAC), oxygen radical absorbance capacity (ORAC), scavenging hydroxyl radical capacity (SHRC) and scavenging superoxide anion radical capacity (SSARC). Subsequently, the potential antioxidant effects on rat cardiac microvascular endothelial cells (rCMEC) treated with hypoxia-re-oxygenation and hyperlipidemia rats induced by high-fat diet were also evaluated. The highest TAC, ORAC, SHRC and SSARC were
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