129. [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 128. [IF=5.4] Yan Ge et al."Borate ester-crosslinked polysaccharide hydrogel reinforced by proanthocyanidins for oral ulcer therapy."COLLOIDS AND SURFACES B-BIOINTERFACES.2025 May;249:114535 127. [IF=4.2] Qiaoshuang Lu et al."Optimization of Ultrasonic-Enzyme Synergistic Extraction of Proanthocyanidins from Jujube: Purification, Characterization, and Bioactivity Study."MOLECULES.2025 Jan;30(3):619 126. [IF=11] Qi Chen et al."Self-enhanced multifunctional composite membranes based on metal-organic frameworks embedded with thymol nanoparticles for post-harvest preservation of fruits."FOOD HYDROCOLLOIDS.2025 Jul;164:111208 125. [IF=10.7] Kangning Wang et al."Effect of exogenous protein crosslinking on the physicochemical properties and in vitro digestibility of corn starch."CARBOHYDRATE POLYMERS.2025 Jun;357:123428 124. [IF=9.5] Gu Junxiang et al."Decoding the mechanism of proanthocyanidins in central analgesia: redox regulation and KCNK3 blockade."EXPERIMENTAL AND MOLECULAR MEDICINE.2025 Mar;:1-17 123. [IF=7.7] Feng Xue et al."Modification of plum seed protein isolate via enzymatic hydrolysis, polyphenol conjugation and polysaccharide complexation to enhance emulsification and encapsulation of essential oils."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.20 122. [IF=8.5] Mengqing Li et al."Three physical modifications enhanced the binding interactions of Cyperus esculentus protein with proanthocyanidins and physicochemical properties of complexes: The contribution of non-covalent interactions."FOOD CHEMISTRY.2025 Jul;479: 121. [IF=7] Lijun Qian et al."Tough, antibacterial, and antioxidant chitosan-based composite films enhanced with proanthocyanidin and carvacrol essential oil for fruit preservation."FOOD RESEARCH INTERNATIONAL.2025 May;208:116269 120. [IF=4.3] Jinlan Huang et al."Neuroprotective Effects of Peanut Skin Extract Against Oxidative Injury in HT-22 Neuronal Cells."Pharmaceuticals.2025 Apr;18(4):544 119. [IF=3.7] Yaoyao Ji et al."Development and Characterization of a High Internal Phase Pickering Emulsion Stabilized by Whey Protein-based Nanoparticles with Excellent Antioxidant Activity for 3D Printing."JOURNAL OF DAIRY SCIENCE.2025 Apr;: 118. [IF=3.5] Jie Wei et al."Anthocyanins Delay D-Galactose–Induced Mouse Liver Aging by Regulating the NF-κB/IKK Signaling Pathway."Food Science & Nutrition.2025 Apr;13(4):e70161 117. [IF=8.5] Heting Qi et al."Electron beam irradiation coupled ultrasound-assisted natural deep eutectic solvents extraction: A green and efficient extraction strategy for proanthocyanidin from walnut green husk."FOOD CHEMISTRY.2025 Jan;463:141279 116. [IF=11] Yongchao Yin et al."Noncovalent interaction between proanthocyanidins and soy protein isolate fibers: structure, functionality and interaction mechanism."FOOD HYDROCOLLOIDS.2024 Sep;:110663 115. [IF=5.7] Pengkui Xia et al."Proanthocyanidins and β-Glucan Synergistically Regulate Intestinal Inflammation in Dextran Sulfate Sodium-Induced Colitis Mice."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2024;XXXX(XXX):XXX-XXX 114. [IF=8.5] Yafang Wang et al."A rich-nutritious cultured meat via bovine myocytes and adipocytes co-culture: Novel Prospect for cultured meat production techniques."FOOD CHEMISTRY.2024 Jul;:140696 113. [IF=3.7] Mingxin Guo et al."Pharmacological Components and Mechanism Research on the Treatment of Myelosuppression after Chemotherapy with Danggui Jixueteng Decoction Based on Spectrum-Effect Relationships and Transcriptome Sequencing."ACS Omega.2024;9(26):28926–2 112. [IF=7.7] Shouyan Lin et al."Stability enhancement of proanthocyanidin-loaded liposomes via surface decoration with oxidized konjac glucomannan."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jun;:133230 111. [IF=8.6] Changqing Miao et al."Fast fabricating superhydrophilic PVDF membrane via proanthocyanidins crosslinking at room temperature."SEPARATION AND PURIFICATION TECHNOLOGY".2024 Oct;345:127346 110. [IF=4.4] Gengsheng Yu et al."Oligomeric proanthocyanidins ameliorates osteoclastogenesis through reducing OPG/RANKL ratio in chicken's embryos."POULTRY SCIENCE".2024 Mar;:103706 109. [IF=4.6] Ting Zhang et al."Egg White Protein–Proanthocyanin Complexes Stabilized Emulsions: Investigation of Physical Stability, Digestion Kinetics, and Free Fatty Acid Release Dynamics."MOLECULES".2024 Jan;29(3):743 108. [IF=6] Cunhui Wu et al."Amorphous iron-catecholates featuring efficient peroxidase-like activity for quick colorimetric detection of tannic acid."LWT-FOOD SCIENCE AND TECHNOLOGY".2024 Apr;197:115896 107. [IF=6.1] Jiachang Xiao et al."Proanthocyanidins delay the senescence of young asparagus stems by regulating antioxidant capacity and synthesis of phytochemicals."Food Chemistry-X".2024 Mar;21:101222 106. [IF=13.3] Xing Li et al."A facile Immunoregulatory Constructional Design by Proanthocyanidin Optimizing Directional Chitosan Microchannel."Small".2024 Feb;:2310689 105. [IF=8.2] Yafang Wang et al."3D edible scaffolds with yeast protein: A novel alternative protein scaffold for the production of high-quality cell-cultured meat."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Feb;259:129134 104. [IF=13.3] Taisong Fang et al."Metal-Phenolic Network Directed Coating of Single Probiotic Cell Followed by Photoinitiated Thiol-Ene Click Fortification to Enhance Oral Therapy."Small.2023 Dec;:2308146 103. [IF=3.5] Weigang Zhong et al."Co-assembled whey protein and proanthocyanidins as promising biocarrier for hydrophobic pterostilbene: Fabrication, characterization and cellular antioxidant potential."JOURNAL OF DAIRY SCIENCE.2023 Nov;: 102. [IF=6] Zeru Xu et al."Targeted screening of baicalein inhibitor with controlling lipid and protein oxidation for quality preservation of grass carp fillets."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Nov;:115526 101. [IF=8.1] Yafang Wang et al."Production of green-natural and “authentic” cultured meat based on proanthocyanidins-dialdehyde chitosan-collagen ternary hybrid edible scaffolds."FOOD RESEARCH INTERNATIONAL.2024 Jan;175:113757 100. [IF=3.1] Ying Nie et al."Physicochemical Properties of Geographical Indication (GI) Sweet Cherries in China and Their Influencing Factors of Cultivar, Climate Type, and Soil Condition."Horticulturae.2023 Oct;9(10):1118 99. [IF=5.2] Yixuan Yan et al."NaCl stress enhances pigment accumulation and synthesis in red rice during the germination stage."Food Bioscience.10.1016/j.fbio.2023.103224 98. [IF=5.6] Jieni Li et al."Identification of key genes responsible for green and white colored spathes in Anthurium andraeanum (Hort.)."Frontiers in Plant Science.10.3389/fpls.2023.1208226 97. [IF=8.8] Xiaoying Zhang et al."The biological activity, functionality, and emulsion stability of soybean meal hydrolysate–proanthocyanidin conjugates."FOOD CHEMISTRY.2024 Jan;432:137159 96. [IF=2] Yang Xin et al."Establishment of TRV-mediated Gene Silencing and Application for Elucidating Functions of Anthocyanidin Reductase Gene HcANR in Kenaf (Hibiscus cannabinus L.)."Tropical Plant Biology.2023 Jul;:1-10 95. [IF=2.5] Hong ZHANG et al."Fracture strength and bonding interface morphology of CAD/CAM-fabricated ceramic laminate veneers on bleached enamel treated with two different antioxidants."DENTAL MATERIALS JOURNAL. 94. [IF=5.2] Haocheng Liu et al."Boosting the Antioxidant Potential of Polymeric Proanthocyanidins in Litchi (Litchi chinensis Sonn.) Pericarp via Biotransformation of Utilizing Lactobacillus Plantarum."Foods.2023 Jan;12(12):2384 93. [IF=8.2] Yafang Wang et al."Effects of proanthocyanidins and dialdehyde chitosan on the proliferation and differentiation of bovine myoblast for cultured meat production."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Aug;246:125618 92. [IF=3.693] Mengyue Zhao et al."Effects of different drying methods on the properties, stability, and controlled release of Cornus officinalis flavonoids microparticles."JOURNAL OF FOOD SCIENCE.2023 May;: 91. [IF=5.561] Yaochang Li et al."Preparation, Characterization and Antioxidant Activity of Glycosylated Whey Protein Isolate/Proanthocyanidin Compounds."Foods.2023 Jan;12(11):2153 90. [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 89. [IF=2.434] Liu Kedong et al."Preparation and characterization of CS/γ-PGA/PC complex nanoparticles for insulin oral delivery."COLLOID AND POLYMER SCIENCE.2023 Mar;:1-10 88. [IF=9.231] Sheng Geng et al."Formation mechanism of Pickering emulsion gels stabilized by proanthocyanidin particles: Experimental and molecular dynamics studies."FOOD CHEMISTRY.2023 Mar;:135904 87. [IF=9.231] Yue Yuan et al."Fabrication and Characterization of Natural Polyphenol and ZnO Nanoparticles Loaded Protein-based Biopolymer Multifunction Electrospun Nanofiber Films, and Application in Fruit Preservation."FOOD CHEMISTRY.2023 Mar;:135851 86. [IF=16.744] Shuhua Yin et al."Regulatable and reversible native paramyosin hydrogels promote the wound healing of the skin in mice."CHEMICAL ENGINEERING JOURNAL.2023 Mar;:142294 85. [IF=8.025] Xiaowen Pi et al."The alteration of composition, conformation, IgE-reactivity and functional attributes in proanthocyanidins-soy protein 7S conjugates formed by alkali-heating treatment: Multi-spectroscopic and proteomic analyses."INTERNATIONAL JOURNAL OF 84. [IF=6.78] Yi-wen Lv et al."Proanthocyanidins attenuates ferroptosis against influenza-induced acute lung injury in mice by reducing IFN-γ."LIFE SCIENCES.2022 Dec;:121279 83. [IF=6.269] Mengyu Cai et al."Nutritional supplements formulated to prevent cognitive impairment in animals."Current Research in Food Science.2022 Jan;5:2294 82. [IF=9.231] Yaxin Zhao et al."Electrospun natural polypeptides based nanofabrics enriched with antioxidant polyphenols for active food preservation."FOOD CHEMISTRY.2023 Mar;405:134991 81. [IF=3.898] Huan-Huan Yin et al."Proanthocyanidins prevent tau protein aggregation and disintegrate tau filaments."CHINESE JOURNAL OF CHEMICAL ENGINEERING.2022 Oct;: 80. [IF=11.504] Zijuan Yu et al."Ultrasound-reinforced encapsulation of proanthocyanidin by chitosan-chondroitin sulfate nanosystem."FOOD HYDROCOLLOIDS.2022 Nov;132:107872 79. [IF=6.953] Yan Kong et al."Electrospinning porcine decellularized nerve matrix scaffold for peripheral nerve regeneration."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES. 2022 Jun;209:1867 78. [IF=5.875] Yutong Wang et al."Extra virgin olive oil-based phospholipid complex/self-microemulsion enhances oral absorption of salvianolic acid B through inhibition of catechol-O-methyltransferase-mediated metabolism."Int J Pharmaceut. 2022 Jan;611:121330 77. [IF=5.396] Kangliang Sheng et al."Alleviation effects of grape seed proanthocyanidin extract on inflammation and oxidative stress in a D-galactose-induced aging mouse model by modulating the gut microbiota."Food Funct. 2022 Feb;13(3):1348-1359 76. [IF=1.984] Xinye Liu et al."Comparative studies on physicochemical properties of gluten- And glutenin-based films functionalized by polyphenols."Cereal Chemistry. 2022 Jan 18 75. [IF=5.268] Hedi Wen et al."Stability of oil-in-water emulsions improved by ovalbumin-procyanidins mixture: A promising substrate with emulsifying and antioxidant activity."Colloid Surface B. 2022 Jul;215:112473 74. [IF=2.649] Hong Zhang et al."Comparative Evaluation of Two Antioxidants on Reversing the Immediate Bond Strength of Bleached Enamel: In Vitro Study."Med Sci Monitor. 2020; 26: e920481-1–e920481-8 73. [IF=3.167] Tisong Liang et al."Molecular interaction between pectin and catechin/procyanidin in simulative juice model: Insights from spectroscopic, morphology, and antioxidant activity."J Food Sci. 2021 Jun;86(6):2445-2456 72. [IF=3.361] Rong Wang et al."Resonant waveguide grating based assays for colloidal aggregate detection and promiscuity characterization in natural products."Rsc Adv. 2019 Nov;9(65):38055-38064 71. [IF=4.24] Wancai Zheng et al."Proanthocyanidins extracted from grape seeds inhibit the growth of hepatocellular carcinoma cells and induce apoptosis through the MAPK/AKT pathway."Food Biosci. 2021 Aug;:101337 70. [IF=4.546] Yue Zhao et al."Walnut Polyphenol Extract Protects against Malathion- and Chlorpyrifos-Induced Immunotoxicity by Modulating TLRx-NOX-ROS."Nutrients. 2020 Mar;12(3):616 69. [IF=4.759] Yi Zhang et al."Screening of inhibitors against histone demethylation jumonji domain-containing protein 3 by capillary electrophoresis."J Chromatogr A. 2020 Feb;1613:460625 68. [IF=4.952] Feng Xue et al."Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound."Lwt Food Sci Technol. 2021 Nov;151:112141 67. [IF=5.396] Haiping Du et al."Grape seed proanthocyanidins reduced the overweight of C57BL/6J mice through modulating adipose thermogenesis and gut microbiota."Food Funct. 2021 Sep;12(18):8467-8477 66. [IF=6.953] Chao Jiang et al."Three flavanols delay starch digestion by inhibiting α-amylase and binding with starch."Int J Biol Macromol. 2021 Mar;172:503 65. [IF=6.953] Yu Xiao et al."Physicochemical properties and in vitro digestibility of proso millet starch after addition of Proanthocyanidins."Int J Biol Macromol. 2021 Jan;168:784 64. [IF=7.514] Li Zhao et al."Comprehensive analysis of the anti-glycation effect of peanut skin extract."Food Chem. 2021 Nov;362:130169 63. [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 62. [IF=9.147] Hai Chen et al."The development of natural and designed protein nanocages for encapsulation and delivery of active compounds."Food Hydrocolloid. 2021 Dec;121:107004 61. [IF=2.356] Zheng Zhang et al."Ozone-Induced Changes in Phenols and Antioxidant Capacities of Peanut Skins."J Food Process Eng. 2014 Oct;37(5):506-514 60. [IF=2.72] Suwen Liu et al."Protective effects of hawthorn (Crataegus pinnatifida) polyphenol extract against UVB-induced skin damage by modulating the p53 mitochondrial pathway in vitro and in vivo."J Food Biochem. 2019 Feb;43(2):e12708 59. [IF=3.616] Mei Liu et al."Inhibition study of red rice polyphenols on pancreatic α-amylase activity by kinetic analysis and molecular docking."J Cereal Sci. 2017 Jul;76:186 58. [IF=3.679] Ya-Nan Zhao et al."Zero-order release of polyphenolic drugs from dynamic, hydrogen-bonded LBL films."Soft Matter. 2016 Jan;12(4):1085-1092 57. [IF=3.701] Xiaopeng Li et al."A-type procyanidins from litchi pericarp ameliorate hyperglycaemia by regulating hepatic and muscle glucose metabolism in streptozotocin (STZ)-induced diabetic mice fed with high fat diet."J Funct Foods. 2016 Dec;27:711 56. [IF=3.757] Shihui Wang et al."Effects of proanthocyanidins on porcine pancreatic lipase: Conformation, activity, kinetics and thermodynamics."Process Biochem. 2014 Feb;49:237 55. [IF=4.192] Xiaopeng Li et al."Attenuated mTOR Signaling and Enhanced Glucose Homeostasis by Dietary Supplementation with Lotus Seedpod Oligomeric Procyanidins in Streptozotocin (STZ)-Induced Diabetic Mice."J Agr Food Chem. 2017;65(19):3801–3810 54. [IF=4.451] Xiaopeng Li et al."Dietary supplementation of A-type procyanidins from litchi pericarp improves glucose homeostasis by modulating mTOR signaling and oxidative stress in diabetic ICR mice."J Funct Foods. 2018 May;44:155 53. [IF=5.279] Suwen Liu et al."Hawthorn Polyphenol Extract Inhibits UVB-Induced Skin Photoaging by Regulating MMP Expression and Type I Procollagen Production in Mice."J Agr Food Chem. 2018;66(32):8537–8546 52. [IF=6.543] Jing Siqun et al."Antioxidant Activity, Antitumor Effect, and Antiaging Property of Proanthocyanidins Extracted from Kunlun Chrysanthemum Flowers."Oxid Med Cell Longev. 2015;2015:983484 51. Zhang, Z., Diao, E., Shen, X., Ma, W., Ji, N. and Dong, H. (2014), Ozone-Induced Changes in Phenols and antioxidant capacities of peanut skins. J Food Process Eng, 37: 506-514. https://doi.org/10.1111/jfpe.12108 50. Li, Xiaopeng, et al. "Dietary supplementation of A-type procyanidins from litchi pericarp improves glucose homeostasis by modulating mTOR signaling and oxidative stress in diabetic ICR mice." Journal of Functional Foods 44 (2018): 155-165.https://doi.org/1 49. Maimaiti, Nueraili, et al. "Ethanol shock enhances the recovery of anthocyanin from lowbush blueberry." Chinese Journal of Chemical Engineering 28.12 (2020): 3096-3102.https://doi.org/10.1016/j.cjche.2020.03.036 48. Dong, Z. Y., Wang, H. H., Li, M. Y., Liu, W., & Zhang, T. H. (2020). Optimization of high-intensity pulsed electric field-assisted extraction of procyanidins from Vitis amurensis seeds using response surface methodology. In E3S Web of Conferences (Vol. 189 47. Jing, Siqun, Xiaoming Zhang, and Liang-Jun Yan. "Antioxidant activity, antitumor effect, and antiaging property of proanthocyanidins extracted from Kunlun Chrysanthemum flowers." Oxidative medicine and cellular longevity 2015 (2015).https://doi.org/10.1155 46. Feng Xue, Mingzhe Zhao, Xinye Liu, Rui Chu, Ziyu Qiao, Chen Li, Benu Adhikari, Physicochemical properties of chitosan/zein/essential oil emulsion-based active films functionalized by polyphenols, Future Foods, Volume 3, 2021, 100033, ISSN 2666-8335, https: 45. Li, Xiaopeng, et al. "Attenuated mTOR signaling and enhanced glucose homeostasis by dietary supplementation with lotus seedpod oligomeric procyanidins in streptozotocin (STZ)-induced diabetic mice." Journal of agricultural and food chemistry 65.19 (2017): 44. Li, Xiaopeng, et al. "A-type procyanidins from litchi pericarp ameliorate hyperglycaemia by regulating hepatic and muscle glucose metabolism in streptozotocin (STZ)-induced diabetic mice fed with high fat diet." Journal of Functional Foods 27 (2016): 711-7 43. 郗艷麗,周旋,霍明洋,高銳,馬一芯,楊闊,徐斌.響應面法優化女貞子原花青素提取工藝及抗氧化研究[J].食品研究與開發,2020,41(17):74-81. 42. 管敬喜,廖秋眉,黃羽,黃江流,黃竟,盤豐平,楊瑩.圓葉葡萄籽原花色素穩定性及其抗氧化性研究[J].中國釀造,2020,39(12):69-73. 41. 許逸嵐,徐煬,李鴻飛,沈鑠恒,阮文麗,郭曉歡,趙鏝娜,韓瑜穎,張衡.原花青素提高魚藤酮誘導的帕金森模型細胞活力的研究[J].中國應用生理學雜志,2020,36(05):424-427. 40. 王新然, 劉瑤, 張曉瑞,等. 核桃瓣膜提取物組成、體外抗氧化性及其對羊肉保鮮作用分析[J]. 食品與發酵工業, 2019, 045(010):78-85. 39. 周凱文, 陳曉默, 劉慧琳,等. 多酚黃酮物質對晚期糖基化終產物的抑制研究[J]. 食品研究與開發, 2018, v.39;No.329(04):7-13. 38. 譚傳波. 鮮榨山茶油中生物活性物質研究[J]. 糧食與油脂, 年度湖南省科技重大專項(2018NK1030). 37. 張丹, 任潔, 劉紅梅,等. 干旱脅迫對紅松主要次生代謝產物的含量及其DPPH清除能力的影響[J]. 植物研究, 2016(4):542-548. 36. 毛雪, 劉玉梅. 葡萄枝蔓中原花色素的不同分析方法比較及含量分析[J]. 食品科學, 2016, 37(12):169-175. 35. 楊代曉, 陳曉靜, 胡秋菊,等. 液相色譜-質譜聯用法分析葡萄籽提取物中的5種多酚類成分[J]. 藥物分析雜志, 2016(8):1330-1337. 34. 張麗, 陳冠華, 方柔,等. 毛細管電泳法測定過氧化氫酶與天然抗氧化劑協同清除羥自由基作用[J]. 分析化學, 2013(10):1571-1576. 33. 汪洪濤. 三種石榴副產物提取液中活性成分的組成及性質比較[J]. 食品科技 2016 v.41;No.291(01):175-180. 32. 譚傳波, 田華, 賴瓊瑋,等. 不同工藝山茶油中生物活性物質含量的比較[J]. 中國油脂, 2018, 43(12):48-51+56. 31. 徐杰, 李新光, 王建中,等. 黑果腺肋花楸果汁的酶解制備工藝優化及其功能性質[J]. 食品工業科技, 2020. 30. 于培良, 田可, 王倩倩,等. 黑果枸杞中原花青素的提取及其咀嚼片的研制[J]. 食品工業, 2020, v.41;No.280(01):158-163. 29. 史經略. 麥冬果皮原花青素超聲輔助提取研究[J]. 食品研究與開發, 2015(7):38-41. 28. 李彥, 李鑫, 劉景玲,等. 雞血藤原花青素的純化及活性評價[J]. 食品科學, 37(17). 27. 郭芳, 高倩倩, 陳沛海,等. 鉻革屑制備有機肥對蕎麥中原花青素的影響[J]. 皮革與化工, 2017(2). 26. 陳茵茹, 康健, 趙芙蓉. 超聲微波雙輔助提取葡萄籽低聚原花青素的研究[J]. 中國釀造, 2012, 031(008):23-28. 25. 鄧兆雯, 楊繼國. 超聲-微波協同法提取荔枝皮原花青素及其高聚體組成分析[J]. 中國食品添加劑, 2020, v.31;No.194(04):85-94. 24. 韓雪, 孟玉彩, 馬蕾,等. 薔薇紅景天低聚體原花青素的穩定性和抗衰老研究[J]. 食品工業科技, 2017, 38(005):120-123. 23. 夏曉雨, 王鳳娟, 符群,等. 藍莓果汁飲料原花青素的熱穩定性及降解動力學模型[J]. 南京林業大學學報(自然科學版), 2019, v.43;No.203(05):92-98. 22. 楊健, 袁春龍, 任亞梅,等. 葡萄籽原花青素的提取及其抗紫外線活性測定[J]. 食品科學, 2014. 21. 毛雪, 張養灼, 劉玉梅. 葡萄枝蔓中原花青素的提取分離及其抗氧化活性研究[J]. 保鮮與加工, 2018, 018(001):82-89. 20. 閔瑤瑤, 周夢舟, 柳志杰,等. 蓮原花青素低聚體在模擬生理環境下對非酶糖化末端產物的抑制作用[J]. 食品科學, 2018, v.39；No.577(12):126-132. 19. 李彥, 張治海, 鄧凱航,等. 石楠不同部位提取物抗氧化活性[J]. 東北林業大學學報, 2017, 05(v.45):93-97. 18. 擺玉芬, 劉莎, 劉玉梅. 番茄紅素與葡萄籽油、VE、原花青素的協同抗氧化活性研究[J]. 食品科技, 2014(9):222-227. 17. 張永忠, 黃滿, 劉嵩. 火棘果中原花青素的提取及抗氧化作用[J]. 亞太傳統醫藥, 2014, 10(003):26-28. 16. 包立軍. 桑椹中原花青素超聲波提取工藝研究[J]. 安康學院學報, 2012, 24(006):81-84. 15. 賈孟軍, 劉雅潔, 呂月標,等. 新疆地產葡萄酒和果酒總酚與其抗氧化活性的相關性研究[J]. 釀酒科技, 2015, 000(007):41-45,50. 14. 袁琳, 袁春龍, 胡立志,等. 快速溶劑萃取儀提取葡萄籽中原花青素條件優化[J]. 食品科學, 2013(14):157-162. 13. 李彥, 李鑫, 劉景玲,等. 大血藤原花色素抗氧化活性及酶抑制活性研究[J]. 林產化學與工業, 2017(3). 12. 劉景玲, 張治海, 李鑫,等. 大孔樹脂法分離純化大血藤中原花青素[J]. 食品工業科技, 2017(01):112-115. 11. 劉瓊 王仁才 吳小燕 等. 響應面法優化超聲波提取雞蛋棗原花青素工藝[J]. 食品工業科技 2017 16(v.38;No.384):188-194. 10. 房一明 初眾 谷風林 等. 響應面法優化海南可可豆中原花青素的提取工藝[J]. 熱帶作物學報 2020 041(004):779-786. 9. 劉景玲 王夢涵 曹翠玲 等. 響應面優化超聲輔助提取珊瑚樹葉原花青素工藝[J]. 食品研究與開發 2018 39(23):51-56. 8. 龔頻 張夢璇 李曉凡 王蘭 陳福欣.原花青素對糖尿病大鼠腎的保護作用[J].現代食品科技 2018 34(09):1-5+11. 7. 林琨 陳佳濠 方澤浩 等. 原花青素對磷酸三鈣磨損顆粒所致小鼠顱骨溶解的干預作用及其機制[J]. 中國應用生理學雜志 2019 35(003):250-255. 6. 胡亞美 劉斌 孫敬春 等. 原花青素對豬精液常溫保存效果的影響[J]. 中國畜牧雜志 2016 054(005):54-57 96. 5. 金晶晶 樓佳琪 王脈 等. 原花青素減輕TCP磨損顆粒誘導的骨細胞氧化損傷[J]. 中國病理生理雜志 2019年35卷9期 1676-1682頁 ISTIC PKU CSCD CA 2019. 4. 汪玉玲 陳星蓉 陸婷婷 等. 保健品中原花青素含量檢測方法的比較研究[J]. 檢驗檢疫學刊 2019(3):9-14. 3. 劉冉 王振宇 盧靜 歐陽樂.兩種松科植物松多酚體外抗氧化活性評價[J].食品工業科技 2013 34(04):159-163. 2. 毛雪 賈孟軍 劉玉梅. 不同品種葡萄枝蔓中原花青素含量及其活性的比較研究[J]. 中國釀造 2016(10):72-77. 1. 李三省 許丹丹 張富粟 等. AB-8大孔樹脂純化黑果枸杞原花青素及其穩定性研究[J]. 中國食品添加劑 2018 000(003):106-114.