Analysis of Functional Constituents in Mulberry (Morus alba L.) Twigs by Different Cultivars, Producing Areas, and Heat Processings

Four functional constituents, oxyresveratrol 3′-O-β-D-glucoside (ORTG), oxyresveratrol (ORT), t-resveratrol (RT), and moracin (MC) were isolated from the ethanolic extract of mulberry (Morus alba L.) twigs by a series of isolation procedures, including solvent fractionation, and silica-gel, ODS-A, a...

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Autores principales: Choi, Sang Won, Jang, Yeon Jeong, Lee, Yu Jin, Leem, Hyun Hee, Kim, Eun Ok
Formato: Artigo
Lenguaje:Inglês
Publicado: The Korean Society of Food Science and Nutrition 2013
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Articles
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC3925215/
https://ncbi.nlm.nih.gov/pubmed/24551827
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2013.18.4.256
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