Ingredient ID 716 
Chinese Pronunciation QINGPI 
English Name Green Tangerine Peel  
Latin Name Pericarpium Citri Reticulatae Viride  
Aliases QingJuPi
QingGanPi  
Cancers  
Identified Compounds
6

order by name

1. D-limonene

   C10H16   136.24
NSC# 844 Activity (but inactive >10uM)
  ID:3888

2. Neohesperidin

   C28H34O15   610.56
  ID:4623

3. Nobiletin

   C21H22O8   402.4
NSC# 76751 Activity (<10uM)
  ID:4698

4. Tangeretin

   C20H20O7   372.37
NSC# 53909 Activity (but inactive >10uM)
  ID:6092

5. 5,6,7,8,3',4'-hexamethoxyflavanone

   C21H24O8   404.41
  ID:8069

6. 5-o-demethyl-citromitin

   C20H22O8   390.38
  ID:8071

 
Recipes that contain
QINGPI
  1. 107      ChongMaiYin
  2. 109      RuXianAiCanKaoFangEr
  3. 233      QuanYangWan
  4. 283      ErJiaTang
  5. 286      LiangGenTang
  6. 331      BiAiFang
  7. 346      GongJingAiFang
  8. 362      HeYueSan
  9. 405      XinDanPangGuangTang
  10. 494      ShiGuanAiFangVI
 

Available references (order by impact factor):

1:  Lers A, Burd S, Lomaniec E, Droby S, Chalutz E.
The expression of a grapefruit gene encoding an isoflavone reductase-like protein is induced in response to UV irradiation.
Plant Mol Biol.    impact factor:   3.102
1998;  36(6): 847-56

2:  Alonso JM, Chamarro J, Granell A.
A non-photosynthetic ferredoxin gene is induced by ethylene in Citrus organs.
Plant Mol Biol.    impact factor:   3.102
1995;  29(6): 1211-21

3:  Xu GP, Song PJ, Reed PI.
Effects of fruit juices, processed vegetable juice, orange peel and green tea on endogenous formation of N-nitrosoproline in subjects from a high-risk area for gastric cancer in Moping County, China.
Eur J Cancer Prev.    impact factor:   1.287
1993;  2(4): 327-35

4:  Rodriguez-Amaya DB.
Latin American food sources of carotenoids.
Arch Latinoam Nutr.    impact factor:   .149
1999;  49(3 Suppl 1): 74S-84S

5:  Guo XL, Wang TJ, Guo MJ, Chen Y.
[Studies on chemical constituents of processed green tangerine peel]
Zhongguo Zhong Yao Za Zhi.    impact factor:   0
2000;  25(3): 146-8

6:  Wang T, Guo X, Zhang J.
[Effect of processing and storage time on content of hesperidin in green tangerine peel]
Zhongguo Zhong Yao Za Zhi.    impact factor:   0
1997;  22(3): 156-8, 191

7:  Wang YS, Luo WY.
[Studies on quantitative determination of total flavonoid in qingpi, zhiqiao and zhishi by TLC-densitometric methods]
Zhongguo Zhong Yao Za Zhi.    impact factor:   0
1989;  14(4): 230-2, 255

 

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