The stir-frying can reduce hepatorenal toxicity of Fructus Tribuli by inactivating β-glucosidase and inhibiting the conversion of furostanol saponins to spirostanol saponins

The stir-frying can reduce hepatorenal toxicity of Fructus Tribuli by inactivating β-glucosidase and inhibiting the conversion of furostanol saponins to spirostanol saponins

The purpose of this study was to illustrate the mechanism of “enzyme inactivation and toxicity reduction” of Fructus Tribuli (FT) after being heating processed. Ultra-high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry (UHPLC-MS/MS) was used to quantitative...

Full description

Bibliographic Details
Main Authors: Yao-Hui Yuan, Kun-Lin Liu, Shuai Wang, Shu-Yue Wang, Xiao-Chen Sun, Xi-Yu Lv, Bing Han, Chao Zhang, Fei Guo
Format: Article
Language:English
Published: Elsevier 2022-07-01
Series:Arabian Journal of Chemistry
Subjects:
Stir-frying
Hepatorenal toxicity
Fructus Tribuli
Enzyme inactivation
Toxicity reduction
Online Access:http://www.sciencedirect.com/science/article/pii/S1878535222002088

Internet

http://www.sciencedirect.com/science/article/pii/S1878535222002088

Similar Items