1) Tengcha flavonoids
藤茶总黄酮
1.
Protective effects of Tengcha flavonoids on liver injury in mice loaded with restraint stress;
藤茶总黄酮对拘束负荷引起小鼠肝损伤的保护作用
2.
Effect of Tengcha flavonoids on the expression of TGF-β_1 in Experimental Rats with Hepatic fibrosis
藤茶总黄酮对实验性肝纤维化大鼠TGF-β_1表达的影响
3.
Objective:To study the effects of Tengcha flavonoids (TCF) on scavenging oxygen free radicals and inhibiting lipid-peroxidation.
目的:研究藤茶总黄酮(Tengcha flavonoids,TCF)清除氧自由基与抗脂质过氧化作用。
4) hainan holly leaf total flavonoids
山绿茶总黄酮
1.
Effect of hainan holly leaf total flavonoids on serum lipids based on hyperlipidemia mice
山绿茶总黄酮对小鼠高脂血症模型调脂作用的研究
5) morellofiavone
藤黄黄酮
6) Guttiferone K
藤黄酮K
1.
To study the bioactive constituents of the fruit and the stem of Garcinia cowa,two polyprenylated benzophenones(a novel compound named Guttiferone K and an known compound Cambogin)were ob-tained,whose structures were elucidated by spectral analysis.
经多种波谱方法确定了两个化合物的化学结构,一个新化合物命名为藤黄酮K,另一个化合物为Cambogin。
补充资料：黄茶品质特征(quality characteristics of yellow tea)
| 黄茶品质特征(quality characteristics of yellow tea) 黄茶色黄、汤黄、叶底黄，香味清悦醇和。按嫩度不同分为黄芽茶、黄小茶、黄大茶。黄芽茶有君山银针、蒙顶黄芽、莫干黄芽等。君山银针芽头肥硕，满披白毫，色金黄闪银光，誉为“金镶玉”；汤杏黄、香清鲜、味甘鲜。冲泡后芽头能三起三落，有欣赏价值。黄小茶有鹿苑茶、平阳黄汤、沩山毛尖、北港毛尖等，都采一芽一、二初展鲜叶制成。鹿苑茶与北港毛尖的条索紧直略弯、显毫、色金黄、汤杏黄、香幽味醇。平阳黄汤细紧显毫、色嫩黄、汤金黄，叶底嫩绿成朵，香清幽，味醇爽。黄大茶一芽三、四叶制成，叶肥梗壮，梗叶相连成条，色金黄，有锅巴香，味浓耐泡。广东大叶青采大叶种一芽三、四叶制成，外形肥壮紧结显毫，色青褐泛黄，汤橙黄，香味浓醇。 |
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条