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10.1080/10942912.2017.1357127
Chemical characterization, antioxidant properties, anti-inflammatory activity, and enzyme inhibition of Ipomoea batatas L. leaf extracts
Gokhan Zengin
Marcello Locatelli
Azzurra Stefanucci
Giorgia Macedonio
Ettore Novellino
Sako Mirzaie
Szabolcs Dvorácskó
Simone Carradori
Luigi Brunetti
Giustino Orlando
Luigi Menghini
Claudio Ferrante
Lucia Recinella
Annalisa Chiavaroli
Lidia Leporini
Adriano Mollica
Taylor & Francis
International Journal of Food Properties, 2017. doi:10.1080/10942912.2017.1357127
Anti-inflammatory
Antioxidant
Enzyme inhibition
HPLC analysis
iNOS
Ipomoea batatas
en
Journal
International Journal of Food Properties
© 2017 Taylor & Francis Group, LLC
1094-2912
1532-2386
20
2
1907
1919
10.1080/10942912.2017.1357127
https://doi.org/10.1080/10942912.2017.1357127
VoR
application/pdfdoi:10.1080/10942912.2017.135712710.1080/10942912.2017.1357127https://doi.org/10.1080/10942912.2017.13571272017-08-08truewww.tandfonline.com10.1080/10942912.2017.1357127www.tandfonline.comtrue2017-08-0810.1080/10942912.2017.1357127
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