Analysis of the differential components of five processed products of Cuscuta chinensis based on HPLC-Q Exactive Orbitrap/MS and chemometrics. (PubMed, Nat Prod Res) - Jun 12, 2026 - "Flavones/isoflavones dominated distinctive metabolites of salt-processed and toasted samples, whereas carboxylic acids prevailed in raw, cake-prepared and wine-processed groups. Cleavage rules of hyperoside and chlorogenic acid were speculated to clarify processing-induced constituent changes, supporting its quality control and clinical medication."
Journal • Dermatology • Immunology • Lumbar Back Pain • Otorhinolaryngology • Vitiligo
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Bin Qi; Hanying Xu; Jiannan Xue; Li Liu; Siyang Tang; Teng Wang; Xiaolei Tang; Xiaoyu Li
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