原花青素B1

75. [IF=6.6] Hong Yuan et al."Isolation, identification and bioactivity evaluation of free and bound polyphenols in European plum: Unraveling antioxidant, inhibition of tyrosinase and α-amylase."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Nov;236:118677 74. [IF=3.9] Hao Yang et al."Antiparasitic efficacy of procyanidins against the fish parasite, Ichthyophthirius multifiliis: In vivo and in vitro."AQUACULTURE.2025 Sep;:743224 73. [IF=8.2] Lei Li et al."Targeted quantitative analysis of the effect of hawthorn leaves on volatiles and nonvolatile polyphenols and amino acids in hawthorn wine."Food Chemistry-X.2025 Aug;30:102920 72. [IF=8.2] Lei Li et al."Targeted quantitative analysis of the effect of hawthorn leaves on volatiles and nonvolatile polyphenols and amino acids in hawthorn wine."Food Chemistry-X.2025 Aug;30:102920 71. [IF=9.8] Zhiyuan Zeng et al."In-depth profiling of Phenolics in strawberries and their potential modulatory effects on the oxidative stress-disease Axis: Insights from UHPLC-QTOF-MS-based untargeted metabolomics, network pharmacology, and molecular docking."FOOD C 70. [IF=8.5] Shengnan Wang et al."Postharvest changes in the phenolic and free volatile compound contents in Shine Muscat grapes at room temperature."FOOD CHEMISTRY.2025 Feb;465:141958 69. [IF=7] Wenfeng Li et al."Adsorption and desorption behaviors on microporous resins of antioxidant and anti-proliferation polyphenols from European plum."FOOD RESEARCH INTERNATIONAL.2025 Jan;199:115348 68. [IF=4.7] Bernard Ntezimana et al."Integrated Transcriptomic and Metabolomic Analyses Reveal Changes in Aroma- and Taste-Related Substances During the Withering Process of Black Tea."Foods.2024 Jan;13(23):3977 67. [IF=8.5] Mei Su et al."Composition and antioxidant activity of flavonoids from two different species of Amomi Fructus extracted using natural deep eutectic solvents."FOOD CHEMISTRY.2025 Apr;472:142984 66. [IF=4.7] Rifeng He et al."The Phytochemical Characterization of a Cili (Rosa roxburghii) Fruit Low-Temperature Extract with Hepatoprotective Effects."Foods.2025 Jan;14(8):1301 65. [IF=4.7] Wen Deng et al."Comparison of Protective Effects of Polyphenol-Enriched Extracts from Thinned Immature Kiwifruits and Mature Kiwifruits against Alcoholic Liver Disease in Mice."Foods.2024 Jan;13(19):3072 64. [IF=4.7] Qian-Ni Yang et al."Characterization, Antioxidant Capacity, and Anti-Inflammatory Activity of Polyphenol-Enriched Extracts Obtained from Unripe, Mature, and Overripe Fruits of Red-Fleshed Kiwifruit Cultivars."Foods.2024 Jan;13(18):2860 63. [IF=6.5] Wen Deng et al."Comparative analysis of phenolic compounds in different thinned unripe kiwifruits and their biological functions."Food Chemistry-X.2024 Dec;24:101815 62. [IF=8.5] Xiangxin Gu et al."Effects of different low-temperature maceration times on the chemical and sensory characteristics of Syrah wine."FOOD CHEMISTRY.2024 Sep;:141230 61. [IF=6.5] Gaozhong Yang et al."Effects of anaerobic treatment on the non-volatile ceomponents and angiotensin-converting enzyme (ACE) inhibitory activity of purple-colored leaf tea."Food Chemistry-X.2024 Jul;:101649 60. [IF=6] Zhe Wang et al."High-throughput screening, “protein–metabolite” interaction, and hypoglycemic effect investigations of α-amylase inhibitors in teas using an affinity selection-mass spectrometry method."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Jul;203:116392 59. [IF=3.3] Wei Liu et al."Biosynthetic pathway analysis combined with feature-based molecular networking to comprehensively characterize the chemical constituents in seeds of Sterculia lychnophora."PHYTOCHEMICAL ANALYSIS".2024 May;: 58. [IF=4.3] Fan Xinyu et al."A comprehensive investigation on the chemical changes of traditional Chinese medicine with classic processing technology: Polygonum multiflorum under nine cycles of steaming and sunning as a case study."ANALYTICAL AND BIOANALYTICAL CHEMIS 57. [IF=6.1] Qiong Chen et al."In Situ Oral Metabolism Analysis of Astringent Compounds in Tea by Paper Spray Mass Spectrometry, Electrospray Mass Spectrometry, Turbidimetry, and Sensory Evaluation."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX-XXX 56. [IF=3.4] Lv Ting-Ting et al."Chemical composition and antioxidant capacity of proanthocyanidins from Chinese quince (Chaenomeles sinensis) fruit at different growth stages."Journal of Food Measurement and Characterization.2024 Jan;:1-13 55. [IF=5.4] Zhengquan Feng et al."Bioactives and metabolites of Tetrastigma hemsleyanum root extract alleviate DSS-induced ulcerative colitis by targeting the SYK protein in the B cell receptor signaling pathway."JOURNAL OF ETHNOPHARMACOLOGY.2024 Mar;322:117563 54. [IF=6] Liping Shen et al."A green process for extracting and purifying coconut mesocarp polyphenols."Sustainable Chemistry and Pharmacy.2024 Feb;37:101413 53. [IF=6.1] Shenke Bie et al."The profiles of free, esterified and insoluble-bound phenolics in peach juice after high pressure homogenization and evaluation of their antioxidant capacities, cytoprotective effect, and inhibitory effects on α-glucosidase and dipeptidyl 52. [IF=6.1] Peng Wang et al."Germplasm Resources and Metabolite Marker Screening of High-Flavonoid Tartary Buckwheat (Fagopyrum tataricum)."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;XXXX(XXX):XXX-XXX 51. [IF=8.1] Xiao-Li Yin et al."UHPLC-QTOF-MS-based untargeted metabolomic authentication of Chinese red wines according to their grape varieties."FOOD RESEARCH INTERNATIONAL.2023 Dec;:113923 50. [IF=8.8] Zixuan Xie et al."Mechanism of aroma enhancement methods in accelerating Congou black tea acidification subjected to room temperature storage."FOOD CHEMISTRY.2023 Nov;:137837 49. [IF=7.1] Shuangjiao Xu et al."From waste to eco-friendly biofilms: Harnessing cottonseed hull proanthocyanidins for sustainable solutions."Environmental Technology & Innovation.2024 Feb;33:103448 48. [IF=2.7] Yongdong Lei et al."Natural product procyanidin B1 as an antitumor drug for effective therapy of colon cancer."Experimental and Therapeutic Medicine.10.3892/etm.2023.12205 47. [IF=1.7] Zhouyi Zhang et al."Revealing the differences in phenolics in different parts of Taraxacum mongolicum using UPLC-MS/MS."Phytochemistry Letters.2023 Aug;56:13 46. [IF=5.2] Zhuanrong Wu et al."Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics."Foods.2023 Jan;12(12):2430 45. [IF=14] Hailin Zhou et al."Liposome-anchored mesenchymal stem cells for radiation pneumonia/fibrosis treatment."BIOMATERIALS.2023 Jun;:122202 44. [IF=4.342] Wei Ran et al."Comprehensive analysis of environmental factors on the quality of tea (Camellia sinensis var. sinensis) fresh leaves."SCIENTIA HORTICULTURAE.2023 Sep;319:112177 43. [IF=6.443] Yuchuan Li et al."Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes."Food Chemistry-X.2023 Jun;18:100731 42. [IF=7.425] Xinlong Cheng et al."Cabernet sauvignon dry red wine ameliorates atherosclerosis in mice by regulating inflammation and endothelial function, activating AMPK phosphorylation, and modulating gut microbiota."FOOD RESEARCH INTERNATIONAL.2023 Jul;169:112942 41. [IF=1.967] ke Zunli et al."Physicochemical characteristics, polyphenols and antioxidant activities of Dimocarpus longan grown in different geographical locations."ANALYTICAL SCIENCES.2023 Apr;:1-8 40. [IF=9.231] Jianjian Gao et al."High-throughput screening and investigation of the inhibitory mechanism of α-glucosidase inhibitors in teas using an affinity selection-mass spectrometry method."FOOD CHEMISTRY.2023 Oct;422:136179 39. [IF=3.571] Zili Guo et al."Components research on Tetrastigma hemsleyanum Diels et Gilg: Identification and effect of drying methods on the content of ten main constituents by targeting metabolomics method."JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS.2023 May; 38. [IF=4.927] Yushi Zou et al."Discovery and Flavor Characterization of High-Grade Markers in Baked Green Tea."MOLECULES.2023 Jan;28(6):2462 37. [IF=5.561] Ruge Lin et al."Coupling Hydrophilic Interaction Chromatography and Reverse-Phase Chromatography for Improved Direct Analysis of Grape Seed Proanthocyanidins."Foods.2023 Jan;12(6):1319 36. [IF=6.449] Linmei Chen et al."RhMYB1 and RhMYB123 form a positive feedback loop to regulate the proanthocyanidin biosynthesis in rose."INDUSTRIAL CROPS AND PRODUCTS.2023 Jun;196:116492 35. [IF=6.656] Yanchao Xing et al."Cytochrome P450-mediated herb-drug interaction (HDI) of Polygonum multiflorum Thunb. based on pharmacokinetic studies and in vitro inhibition assays."PHYTOMEDICINE.2023 Feb;:154710 34. [IF=9.231] Ji-Min Lv et al."Ultrasonic-assisted nanoencapsulation of kiwi leaves proanthocyanidins in liposome delivery system for enhanced biostability and bioavailability."FOOD CHEMISTRY.2023 Aug;416:135794 33. [IF=5.081] Shuangyu Zhang et al."Drought-induced CsMYB6 interacts with CsbHLH111 to regulate anthocyanin biosynthesis in Chaenomeles speciosa."PHYSIOLOGIA PLANTARUM.2023 Feb;175(1):e13859 32. [IF=9.231] Chong Xie et al."Characterization and bioactivity of A-type procyanidins from litchi fruitlets at different degrees of development."FOOD CHEMISTRY.2023 Mar;405:134855 31. [IF=5.561] Huimin Wu et al."Physicochemical Characteristics, Antioxidant Activities, and Aroma Compound Analysis of Seven Peach Cultivars (Prunus persica L. Batsch) in Shihezi, Xinjiang."Foods.2022 Jan;11(19):2944 30. [IF=6.208] Pan Wang et al."Discovery of Flavonoids as Novel Inhibitors of ATP Citrate Lyase: Structure–Activity Relationship and Inhibition Profiles."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES.2022 Jan;23(18):10747 29. [IF=4.342] Liyang Wu et al."Chemical compositions of raspberry leaves influenced by growth season, cultivars and leaf position."SCIENTIA HORTICULTURAE.2022 Oct;304:111349 28. [IF=9.231] Yuan Pan et al."Untargeted metabolomic analysis of Chinese red wines for geographical origin traceability by UPLC-QTOF-MS coupled with chemometrics."FOOD CHEMISTRY.2022 Nov;394:133473 27. [IF=7.514] Jie Meng et al."Conduction of a chemical structure-guided metabolic phenotype analysis method targeting phenylpropane pathway via LC-MS: Ginkgo biloba and soybean as examples."FOOD CHEMISTRY. 2022 Oct;390:133155 26. [IF=7.514] YueTong Yu et al."Identification and Quantification of Oligomeric Proanthocyanidins, Alkaloids, and Flavonoids in Lotus Seeds: A Potentially Rich Source of Bioactive Compounds."Food Chem. 2022 Jan;:132124 25. [IF=4.451] Suwen Liu et al."Castanea mollissima shell polyphenols regulate JAK2 and PPARγ expression to suppress inflammation and lipid accumulation by inhibiting M1 macrophages polarization."J Funct Foods. 2022 May;92:105046 24. [IF=1.296] Shen Ting et al."Pigment profile and gene analysis revealed the reasons of petal color difference of crabapples."Braz J Bot. 2021 Jun;44(2):287-296 23. [IF=1.296] Han Meiling et al."Analysis of flavonoids and anthocyanin biosynthesis-related genes expression reveals the mechanism of petal color fading of Malus hupehensis (Rosaceae)."Braz J Bot. 2020 Mar;43(1):81-89 22. [IF=2.72] Meiling Han et al."Phenolic compounds present in fruit extracts of Malus spp. show antioxidative and pro-apoptotic effects on human gastric cancer cell lines."J Food Biochem. 2019 Nov;43(11):e13028 21. [IF=3.463] Jing Yang et al."Evaluation of physicochemical properties in three raspberries (Rubus idaeus) at five ripening stages in northern China."Sci Hortic-Amsterdam. 2020 Mar;263:109146 20. [IF=4.24] Nana Li et al."Characterization of phenolic compounds and anti-acetylcholinase activity of coconut shells."Food Biosci. 2021 Aug;42:101204 19. [IF=4.952] Yuxin Hao et al."Stability and mechanism of phenolic compounds from raspberry extract under in vitro gastrointestinal digestion."Lwt Food Sci Technol. 2021 Mar;139:110552 18. [IF=4.952] Si Tan et al."The effects of drying methods on chemical profiles and antioxidant activities of two cultivars of Psidium guajava fruits."Lwt Food Sci Technol. 2020 Jan;118:108723 17. [IF=4.952] Ting Zhao et al."The antioxidant property and α-amylase inhibition activity of young apple polyphenols are related with apple varieties."Lwt Food Sci Technol. 2019 Aug;111:252 16. [IF=6.513] Balarabe B. Ismail et al."Ultrasound-assisted adsorption/desorption for the enrichment and purification of flavonoids from baobab (Adansonia digitata) fruit pulp."Ultrason Sonochem. 2020 Jul;65:104980 15. [IF=7.514] Balarabe B. Ismail et al."High-intensity ultrasound processing of baobab fruit pulp: Effect on quality, bioactive compounds, and inhibitory potential on the activity of α-amylase and α-glucosidase."Food Chem. 2021 Nov;361:130144 14. [IF=7.514] Li Zhao et al."Synergistic inhibitory effects of procyanidin B2 and catechin on acrylamide in food matrix."Food Chem. 2019 Oct;296:94 13. [IF=5.279] Zhen-zhen Ge et al."Metabolites and Changes in Antioxidant Activity of A-Type and B-Type Proanthocyanidin Dimers after Incubation with Rat Intestinal Microbiota."J Agr Food Chem. 2015;63(41):8991–8998 12. [IF=5.396] Jiachan Zhang et al."Understanding the role of extracts from sea buckthorn seed residues in anti-melanogenesis properties on B16F10 melanoma cells."Food Funct. 2018 Oct;9(10):5402-5416 11. [IF=6.953] Mengting Wang et al."Inhibitory kinetics and mechanism of flavonoids from lotus (Nelumbo nucifera Gaertn.) leaf against pancreatic α-amylase."Int J Biol Macromol. 2018 Dec;120:2589 10. Yang, Jing, et al. "Comparisons of the active components in four unripe raspberry extracts and their activites." Food Science and Technology 39 (2019): 632-639.https://doi.org/10.1590/fst.27418 9. Yang, Jing, et al. "Determination of active compounds in raspberry leaf extracts and the effects of extract intake on mice." Food Science and Technology 40 (2019): 124-131.https://doi.org/10.1590/fst.35518 8. Yang, Jing, et al. "Determination of active compounds in raspberry leaf extracts and the effects of extract intake on mice." Food Science and Technology 40 (2019): 124-131.https://doi.org/10.1590/fst.35518 7. Wang, Mengting, et al. 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