Tables index

From

Bioactive Compounds and Functional Benefits of the Foshou Fruit: A Review

Amer Ali Mahdi, Waleed Al-Ansi, Mohamed Ismael Ahmed, Hongxin Wang

Journal of Food and Nutrition Research. 2018, 6(7), 486-491 doi:10.12691/jfnr-6-7-10
  • Table 1. Vernacular names of Foshou
  • Table 2. Chemical composition of essential oils from the Foshou at different stages of maturity
  • Table 3. Effects of Tested Compounds on Nitric Oxide (NO) Production and NADPH Oxidase (NOX) Activity in Murine Microglial Cells, and DPPH Free Radical Scavenging Activitya)
  • Table 4. The inhibitory activity of the EOs extracted from Foshou fruit peel against the tested bacteria as demonstrated by diameters of theinhibition zone (mm)*
  • Table 5. Antimicrobial activity of essential oil from the fresh leaf of Foshou and the standard antibiotic
  • Table 6. Foshou uses to treatment of some diseases in TCM