K
Ka-Wing Cheng
Researcher at Shenzhen University
Publications - 121
Citations - 5565
Ka-Wing Cheng is an academic researcher from Shenzhen University. The author has contributed to research in topics: Chemistry & Medicine. The author has an hindex of 34, co-authored 103 publications receiving 4396 citations. Previous affiliations of Ka-Wing Cheng include The Chinese University of Hong Kong & Stony Brook University.
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Evaluation of antioxidant capacity and total phenolic content of different fractions of selected microalgae
TL;DR: In this article, the antioxidant capacity and total phenolic content of 23 microalgae were evaluated, using Trolox equivalent antioxidant capacity assay and the Folin-Ciocalteu method, respectively.
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A systematic survey of antioxidant activity of 30 Chinese medicinal plants using the ferric reducing antioxidant power assay
TL;DR: In this paper, the antioxidant activities and total phenolic contents of 30 Chinese medicinal plants were evaluated using the ferric reducing antioxidant power assay and the Folin-Ciocalteu method, respectively.
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Antioxidant properties in vitro and total phenolic contents in methanol extracts from medicinal plants
TL;DR: In this article, the antioxidant capacities of 45 medicinal plants were evaluated using ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays, respectively, and the total phenolic contents of these plants were measured by the Folin-Ciocalteu method.
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Cinnamon bark proanthocyanidins as reactive carbonyl scavengers to prevent the formation of advanced glycation endproducts
TL;DR: This is the first report that proanthocyanidins can effectively scavenge reactive carbonyl species and thus inhibit the formation of AGEs, which show great potential to be developed as agents to alleviate diabetic complications.
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Inhibitory effect of mung bean extract and its constituents vitexin and isovitexin on the formation of advanced glycation endproducts
TL;DR: In this paper, the anti-glycation activity of four kinds of beans including mung beans, black beans, soybeans and cowpea was evaluated in a bovine serum albumin (BSA)-glucose model and the inhibitory activities of extracts of the four beans were found to be highly correlated with their total phenolic contents.