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In vitro and in vivo hypoglycemic effects of cyanidin 3-caffeoyl-p-hydroxybenzoylsophoroside-5-glucoside, an anthocyanin isolated from purple-fleshed sweet potato

Food ChemistryFood Bioactive CompoundBiochemistryPurple-fleshed Sweet PotatoVivo Hypoglycemic EffectsPhytochemicalPhytochemistryPharmacology