2015
DOI: 10.5650/jos.ess15039
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Fucoxanthin Derivatives: Synthesis and their Chemical Properties

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Cited by 4 publications
(4 citation statements)
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“…Fucoxanthin was purified from wakame ( Undaria pinnatifida ) (1.09 mg fucoxanthin/g dry wakame), as referenced in previous experiments [30]. The 1 H-NMR and 13 C-NMR spectra were identical to those previously reported.…”
Section: Resultsmentioning
confidence: 97%
See 1 more Smart Citation
“…Fucoxanthin was purified from wakame ( Undaria pinnatifida ) (1.09 mg fucoxanthin/g dry wakame), as referenced in previous experiments [30]. The 1 H-NMR and 13 C-NMR spectra were identical to those previously reported.…”
Section: Resultsmentioning
confidence: 97%
“…The extraction solvents and purification method have been referenced in previous experiments [30]. A mixed solvent (chloroform/methanol/water 5:4:1) was used for the extraction and subsequent purification of the residue on the silica gel (ethyl acetate/toluene 1:5) through chromatography, resulting in pure fucoxanthin (1.09 mg/g dry wakame).…”
Section: Methodsmentioning
confidence: 99%
“…Vitamin D is metabolized into 1,25-di(OH)-vitamin D of an activated form through a two-step metabolism. Thus, in this study, the biological activity of activated form was predicted by PASS online software, as we have previously examined with another component [81]. The result was output in both Pa values (probability to be active) and Pi values (probability to be inactive).…”
Section: Estimation Of Biological Activity Of Vitamin D By Online Sofmentioning
confidence: 99%
“…To subject these vitamins D to any functional test, the vitamin D needs to be further converted into an activated form, but it was difficult for us to secure adequate amounts. Therefore, we estimated the biological activities of vitamin D by using Prediction of Activity Spectra for Substances (PASS) online software, as we have used in the past [81]. However, there is no intention here to regard activated vitamins D as drugs, but only to discuss the biological activities after ingestion as food components.…”
Section: Introductionmentioning
confidence: 99%