Mulberry Anthocyanins Inhibit Oleic Acid Induced Lipid Accumulation by Reduction of Lipogenesis and Promotion of Hepatic Lipid ClearanceJia-Jen Chang, Chau‐Jong Wang, Man-Jung Hsu et al.|Journal of Agricultural and Food Chemistry|2013Cited by 136
Hibiscus anthocyanins-rich extract inhibited LDL oxidation and oxLDL-mediated macrophages apoptosisYun‐Ching Chang, Chau‐Jong Wang, Yung‐Chyuan Ho et al.|Food and Chemical Toxicology|2006Cited by 127
Chemoinhibitory Effect of Mulberry Anthocyanins on Melanoma Metastasis Involved in the Ras/PI3K PathwayHui‐Pei Huang, Chau‐Jong Wang, Yun‐Ching Chang et al.|Journal of Agricultural and Food Chemistry|2008Cited by 116
Mulberry leaf polyphenol extract improves obesity by inducing adipocyte apoptosis and inhibiting preadipocyte differentiation and hepatic lipogenesisYun‐Ching Chang, Chau‐Jong Wang, Shuchun Chen et al.|Journal of Functional Foods|2015Cited by 83
Anthocyanin-rich Mulberry extract inhibit the gastric cancer cell growth in vitro and xenograft mice by inducing signals of p38/p53 and c-junHui‐Pei Huang, Chau‐Jong Wang, Yun‐Ching Chang et al.|Food Chemistry|2011Cited by 73