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                                                           1. Berg CC, Pattharahirantricin N, Chantarasuwan B.
               0.75
                                                             Moraceae. In: Flora of Thailand. Vol. 10, part 4: Bangkok:
                   °“√«‘‡§√“–ÀåÀ“ª√‘¡“≥ oxyresveratrol „π    Prachachon Co. Ltd.; 2011. P. 489-91.
                                                           2. π—π∑«√√≥ ∫ÿ≥¬–ª√–¿—»√, Õ√πÿ™ ‚™§™—¬‡®√‘≠æ√.  ¡ÿπ
               ·°àπ¡–À“¥¡’«‘∏’°“√¥—ßπ’È π”ºß·°àπ¡–À“¥ 300
                                                             ‰æ√‰¡âæ◊Èπ∫â“π (3). æ‘¡æå§√—Èß∑’Ë 1. °√ÿ߇∑æœ: ∫√‘…—∑
               ¡‘≈≈‘°√—¡ ¡“ °—¥¥â«¬‡¡∑“πÕ≈ 50 ¡‘≈≈‘≈‘μ√ °√Õß
                                                             ª√–™“™π ®”°—¥; 2542. Àπâ“ 724-6.
               ·≈â«√–‡À¬·Àâß ®“°π—Èπ≈–≈“¬°≈—∫·≈–ª√—∫       3. Sambhandharaksa C, Ratanachai T. Pharmacognostical and
                                                             phytochemical studies of Artocarpus lakoocha Roxb. J
               ª√‘¡“μ√¥â«¬ 50 % ‡¡∑“πÕ≈ ®π§√∫ 100 ¡‘≈≈‘≈‘μ√
                                                             Natl Res Counc Thailand. 1962;3:245-55.
               ®“°π—Èπ  “√≈–≈“¬μ—«Õ¬à“ß ª√‘¡“μ√ 3 ‰¡‚§√≈‘μ√  4. Sritularak B, De-Eknamkul W, Likhitwitayawuid K.
                                                             Tyrosinase inhibitors from Artocarpus lakoocha. Thai J
               ©’¥‡¢â“ Ÿà√–∫∫ Ultra Performance Liquid Chro-
                                                             Pharm Sci. 1998;22:149-55.
               matography (UPLC) „™â§Õ≈—¡πå™π‘¥ BEH C18,   5. Povichit N, Phrutivorapongkul A, Suttajit M, Leelapornpisid
                                                             P. Antiglycation and antioxidant activities of oxyresveratrol
               2.1×50 ¡‘≈≈‘‡¡μ√, 1.7 ‰¡‚§√‡¡μ√ ·≈– 20 %
                                                             extracted from the heartwood of Artocarpus lakoocha Roxb.
               ‡¡∑“πÕ≈ ‡ªìπ«—Ø¿“§‡§≈◊ËÕπ∑’Ë Õ—μ√“°“√‰À≈ 0.7  Maejo Int J Sci Technol. 2010;4(3):454-61.
               ¡‘≈≈‘≈‘μ√/π“∑’ Õÿ≥À¿Ÿ¡‘¢Õßμ—«Õ¬à“ß·≈–§Õ≈—¡πå∑’Ë  6. Singhatong S, Leelarungrayub D, Chaiyasut C. Antioxidant
                                                             and toxicity activities of Artocarpus lakoocha Roxb.
               40 Õß»“‡´≈‡´’¬  ·≈–μ√«®«—¥ “√¥â«¬· ßÕ—≈μ√“-
                                                             heartwood extract. J Med Pl Res. 2010;4(10):947-53.
               ‰«‚Õ‡≈μ∑’˧«“¡¬“«§≈◊Ëπ 326 π“‚π‡¡μ√ ‚¥¬ peak  7. Palanuvej C, Issaravanich S, Tunsaringkarn T, Rungsiyothin
                                                             A, Vipunngeun N, Ruangrungsi N, Likhitwitayawuid K.
               ¢Õß oxyresveratrol ®–ª√“°Ø∑’Ë retention time
                                                             Pharmacognostic study of Artocarpus lakoocha heartwood.
               ‡∑à“°—∫ 1.7 π“∑’                              J Health Res. 2007;21(4):257-62.
                                                           8. Maneechai S, Likhitwitayawuid K, Sritularak B, Palanuvej
                    à«πº≈°“√ ”√«®§ÿ≥¿“æ¢Õß·°àπ¡–À“¥ ´÷Ëß
                                                             C, Ruangrungsi N, Sirisa-ard P. Quantitative analysis of
               «—¥®“°ª√‘¡“≥ “√ ”§—≠ oxyresveratrol ®–æ∫«à“   oxyresveratrol content in Artocarpus lakoocha and çPuag-
                                                             Haadé. Med Princ Prac. 2009;18:223-7.
               ¡’§«“¡·μ°μà“ß°—πÕ¬à“ß¡“°„π‡√◊ËÕߪ√‘¡“≥ “√ ”§—≠
                                                           9. ¥«ß‡æÁ≠ ªí∑¡¥‘≈°, Õ¿‘√—°…å »—°¥‘χæÁ™√, æ’√∏√√¡
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               §«“¡ ”§—≠´÷Ëß®–∑”„À≥⡓´÷Ëß«—μ∂ÿ¥‘∫ ¡ÿπ‰æ√∑’Ë¡’  ∑Õß»√’√—°…å. √“¬ß“π©∫—∫ ¡∫Ÿ√≥傧√ß°“√«‘®—¬ ‡√◊ËÕß
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               μàÕ‰ª                                         ªïß∫ª√–¡“≥ 2557.
                                                          10. Yokotsuka K, Okuda T. Light-induced isomerization of trans-
                                                             resveratrol to cis-resveratrol in must and wine during
                                                             fermentation and storage. J ASEV Jpn. 2011; 22(1):16-21.
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