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Journal of the science of food and agriculture, v.89 no.6, 2009년, pp.953 - 957
Wang, Li-mei (Institute of Resource Biology and Biotechnology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China and Key Laboratory of Molecular Biophysics, Ministry of Education, Wuhan 430074, China) , Li, Mao-teng (Institute of Resource Biology and Biotechnology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China and Key Laboratory of Molecular Biophysics, Ministry of Education, Wuhan 430074, China) , Yan, You-yu (Institute of Resource Biology and Biotechnology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China and Key Laboratory of Molecular Biophysics, Ministry of Education, Wuhan 430074, China) , Ao, Ming-zhang (Institute of Resource Biology and Biotechnology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China and Key Laboratory of Molecular Biophysics, Ministry of Education, Wuhan 430074, China) , Wu, Geng (Institute of Resourc) , Yu, Long-jiang
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BACKGROUND: The volatile oil of Lonicera japonica Thunb. is an edible natural perfume that is often used in foods, cigarettes and cosmetics. Chlorogenic acid, a major bioactive component of L. japonica, has received much attention recently owing to its antiviral, anticancer and anti-inflammatory act...
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