hyperuricemia
发表于 2025-3-30 09:13:18
http://reply.papertrans.cn/43/4212/421156/421156_51.png
ticlopidine
发表于 2025-3-30 15:54:34
http://reply.papertrans.cn/43/4212/421156/421156_52.png
malign
发表于 2025-3-30 17:35:50
Dietary Triterpenoids,ces with up to 100 basic skeletons have been isolated, purified, and structurally elucidated. Natural or synthetic triterpenoid compounds have been proven to have superior biological activities against various types of cancers, inflammations, and metabolic syndromes via related signaling pathways wi
OWL
发表于 2025-3-30 21:02:27
Sesquiterpenes in Fresh Food,ive, and anticancer properties. The potential of these compounds in human health will be further discussed throughout this chapter, being incorporated as part of a balanced diet and as pharmaceutical agents. Several foods consumed daily are a rich source of these compounds such as fruits, vegetables
整洁漂亮
发表于 2025-3-31 04:40:48
Sesquiterpenes in Cereals and Spices,for our health, and they are consumed daily. Thus, a knowledge of the constituents is vital to understand the origin of their benefits for human health as well as the possible side effects that can arise upon ingestion. Metabolite routes are detailed, being also provided a deep understanding of thei
tattle
发表于 2025-3-31 07:36:54
Dietary Monoterpenoids,s the distribution of monoterpenoids in dietary foods, vegetables, fruits, beverages, and processed foods, and their biological activity, effects, and application to our health, as well as metabolic pathways of several monoterpenoids in mammals.
Mortar
发表于 2025-3-31 12:22:03
http://reply.papertrans.cn/43/4212/421156/421156_57.png
Fallibility
发表于 2025-3-31 15:19:36
Tea Catechins,tea drinking dating to around 206 B.C. There are five major types of tea, differing in production processes and, therefore, in chemical composition: green tea, white and yellow teas, oolong tea, black tea, and dark tea. Compounds identified in green tea are involved in several biological activities
跳脱衣舞的人
发表于 2025-3-31 19:51:41
Theaflavins, Thearubigins, and Theasinensins,lavins, thearubigins, and theasinensins) are dominant in fermented teas. Theaflavins and thearubigins are the major polyphenolic compounds in black tea, whereas theasinensins are the most characteristic for oolong tea. All of these classes of polyphenols have complicated structure and complex route
Perineum
发表于 2025-4-1 01:28:34
http://reply.papertrans.cn/43/4212/421156/421156_60.png