Page last updated: 2024-08-21

hesperidin and isosakuranetin

hesperidin has been researched along with isosakuranetin in 3 studies

Research

Studies (3)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's0 (0.00)18.2507
2000's0 (0.00)29.6817
2010's3 (100.00)24.3611
2020's0 (0.00)2.80

Authors

AuthorsStudies
Batista-Gonzalez, A; Brunhofer, G; Fallarero, A; Gopi Mohan, C; Karlsson, D; Shinde, P; Vuorela, P1
Berná, G; Cerrillo, I; Escudero-López, B; Fernández-Pachón, MS; Ferreres, F; Gil-Izquierdo, Á; Herrero-Martín, G; Hornero-Méndez, D; Martín, F; Medina, S1
Barreca, D; Bellocco, E; Calderaro, A; Daglia, M; Gattuso, G; Laganà, G; Meneghini, S; Nabavi, SM; Smeriglio, A; Trombetta, D1

Reviews

1 review(s) available for hesperidin and isosakuranetin

ArticleYear
Flavanones: Citrus phytochemical with health-promoting properties.
    BioFactors (Oxford, England), 2017, Jul-08, Volume: 43, Issue:4

    Topics: Animals; Antioxidants; Citrus; Flavanones; Flavonoids; Hesperidin; Humans; Oxidative Stress

2017

Other Studies

2 other study(ies) available for hesperidin and isosakuranetin

ArticleYear
Exploration of natural compounds as sources of new bifunctional scaffolds targeting cholinesterases and beta amyloid aggregation: the case of chelerythrine.
    Bioorganic & medicinal chemistry, 2012, Nov-15, Volume: 20, Issue:22

    Topics: Acetylcholinesterase; Amyloid beta-Peptides; Benzophenanthridines; Binding Sites; Butyrylcholinesterase; Catalytic Domain; Cholinesterase Inhibitors; Humans; Isoquinolines; Kinetics; Molecular Docking Simulation; Structure-Activity Relationship

2012
Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice.
    International journal of food sciences and nutrition, 2016, Volume: 67, Issue:7

    Topics: Antioxidants; Ascorbic Acid; Carotenoids; Citrus sinensis; Evaluation Studies as Topic; Fermentation; Flavanones; Flavonoids; Food Handling; Fruit; Fruit and Vegetable Juices; Glucosides; Hesperidin; Hot Temperature; Pasteurization; Phenols; Provitamins; Vitamin A

2016