Zhi Chai

Blueberry anthocyanins: An updated review on approaches to enhancing their bioavailability

Daniela D. Herrera‐Balandrano, Zhi Chai, Trust Beta et al. · Trends in Food Science & Technology · 2021 · 149 citations

Biology, Food Chemistry, Updated Review +4

Hypoglycemic and hypolipidemic effects of blueberry anthocyanins by AMPK activation: In vitro and in vivo studies

Daniela D. Herrera‐Balandrano, Zhi Chai, Ruth Paulina Hutabarat et al. · Redox Biology · 2021 · 105 citations · Full text

Food Chemistry, Nutrition, Polyphenolics +15

A comparative analysis on the anthocyanin composition of 74 blueberry cultivars from China

Zhi Chai, Daniela D. Herrera‐Balandrano, Hong Yu et al. · Journal of Food Composition and Analysis · 2021 · 77 citations

Food Chemistry, Botany, Blueberry Cultivars +4

Preparation, characterization, antioxidant activity and protective effect against cellular oxidative stress of polysaccharide from Cynanchum auriculatum Royle ex Wight

Zhi Chai, Wuyang Huang, Xue Qiang Zhao et al. · International Journal of Biological Macromolecules · 2018 · 56 citations

Polyphenolics, Biochemistry, Antioxidant Activity +6

Blueberry leaves from 73 different cultivars in southeastern China as nutraceutical supplements rich in antioxidants

Han Wu, Zhi Chai, Ruth Paulina Hutabarat et al. · Food Research International · 2019 · 56 citations

Food Chemistry, Nutraceutical Supplements, Botany +6