Zobrazeno 1 - 10
of 131
pro vyhledávání: '"Jianchu Chen"'
Publikováno v:
Frontiers in Pharmacology, Vol 15 (2024)
Background: The hypoglycemic effects of Chinese bayberry leaves proanthocyanidins (BLPs) have been demonstrated. It is unclear, nevertheless, whether BLPs reduced postprandial blood glucose levels by regulating glucose uptake and glucose transport.Me
Externí odkaz:
https://doaj.org/article/817d94a3f86b42dda9016f22eb1b50d5
Autor:
Wen Ma, Junyu Tang, Huan Cheng, Jinhu Tian, Zhengzong Wu, Jianwei Zhou, Enbo Xu, Jianchu Chen
Publikováno v:
Foods, Vol 13, Iss 16, p 2532 (2024)
Resistant starch (RS) has the advantage of reshaping gut microbiota for human metabolism and health, like glycemic control, weight loss, etc. Among them, RS3 prepared from pure starch is green and safe, but it is hard to achieve structural control. H
Externí odkaz:
https://doaj.org/article/33ebd28bfccc4fd390e6555e7d7acc4c
Publikováno v:
Journal of Functional Foods, Vol 99, Iss , Pp 105297- (2022)
Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves proanthocyanidins (BLPs) were natural bioactive compounds in the treatment of obesity and diabetes with a unique structural characteristic. This study aimed to investigate the effect of BLPs on he
Externí odkaz:
https://doaj.org/article/fba0208a380e4badb7fb6196c556f8e5
Publikováno v:
Frontiers in Pharmacology, Vol 13 (2022)
Bayberry leaves proanthocyanidins (BLPs) were distributed in natural plant food, considered to have the potential for metabolic syndrome. In this study, we raised Drosophila melanogaster on high sugar diet (HSD) from the egg stage to induce hyperglyc
Externí odkaz:
https://doaj.org/article/4a46af973dbf47ac828b618d8446cc82
Autor:
Qing Shen, Zhichao Zhang, Shiva Emami, Jianchu Chen, Juliana Maria Leite Nobrega de Moura Bell, Ameer Y. Taha
Publikováno v:
npj Science of Food, Vol 5, Iss 1, Pp 1-11 (2021)
Abstract In oil, free fatty acids (FFAs) are thought compared the efficiency of hydrolysis wto be the preferred substrate for lipid oxidation although triacylglycerols (TAGs) are the predominant lipid class. We determined the preferential oxidation s
Externí odkaz:
https://doaj.org/article/550cf83d475a4c949dc7159a0faedd34
Publikováno v:
Foods, Vol 12, Iss 9, p 1863 (2023)
Chinese bayberry (Myrica rubra Sieb. et Zucc.) pomace wine (CPW) is fruity and rich in bioactive compounds, with high nutritional value and antioxidant activities. This study aims to investigate the protective effect of CPW on the oxidative damage in
Externí odkaz:
https://doaj.org/article/6d16e249774042aa971c4a3879ae49e3
Publikováno v:
Journal of Functional Foods, Vol 56, Iss , Pp 286-294 (2019)
α-Glucosidase is a key enzyme related to starch digestion and type-2 diabetes. In the present study, the inhibition effect and the underlying mechanism of Chinese bayberry leaves proanthocyanidins (BLPs) on α-glucosidase were investigated by enzyme
Externí odkaz:
https://doaj.org/article/6ba7de4d08bb495b8b413ad1b8b67f97
Publikováno v:
Foods, Vol 11, Iss 5, p 671 (2022)
In this study, a novel method to clarify bayberry juice with composite clarifiers, chitosan and sodium alginate, has been designed. The optimal conditions were as follows: using chitosan 0.05 g/L first and then sodium alginate 0.05 g/L as composite c
Externí odkaz:
https://doaj.org/article/d9f60c65a10a4e489afbf5eac0641ff2
Autor:
Qing Shen, Huan Cheng, Yunfeng Pu, Sijie Ren, Lyulin Hu, Jianchu Chen, Xingqian Ye, Donghong Liu
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 331-339 (2018)
Pickled and dried mustard (PDM; Brassica juncea, Coss) is a traditional fermented vegetable product that is widely consumed as a food ingredient with aromatic flavour in China. Here, we aimed to determine the volatile compounds in PDM by headspace so
Externí odkaz:
https://doaj.org/article/a9895a871f9c479797b4df1eca572b77
Publikováno v:
Journal of Functional Foods, Vol 29, Iss , Pp 217-225 (2017)
The increasing rate of hyperlipidemia has drawn great attention and natural products may play a potential role in prevention of these disorders. Chinese bayberry leaves proanthocyanidin (BLPs) with epigallocatechin-3-O-gallate (EGCG) as its terminal
Externí odkaz:
https://doaj.org/article/80e04f57a6cc4836a92e704bcd182674