Zobrazeno 1 - 10
of 207
pro vyhledávání: '"Pingfan RAO"'
Publikováno v:
npj Science of Food, Vol 8, Iss 1, Pp 1-7 (2024)
Abstract The Food-First Strategy advocates seeking a nutritional solution for the prevention and treatment of disease before resorting to supplements or therapeutic agents. Advances in knowledge of nutrition at the cellular level are providing inform
Externí odkaz:
https://doaj.org/article/df6177ec212d44da89d8f3a5adf750e9
Autor:
Fangzhou He, Zhaoshuo Yu, Sihao Luo, Xiangyu Meng, Leying Wang, Xuanlu Jin, Zongke Huang, Yue Zhang, Peishan Deng, Weng Kung Peng, Lijing Ke, Huiqin Wang, Jianwu Zhou, Patrick Wall, Pingfan Rao
Publikováno v:
npj Science of Food, Vol 8, Iss 1, Pp 1-12 (2024)
Abstract Wine is renowned for its rich content of polyphenols, including resveratrol (Res), known for their health promoting properties. Steamed clam with wine, a popular Mediterranean delicacy that highlights the role of wine as a key ingredient. Ho
Externí odkaz:
https://doaj.org/article/a1b5528a5406436a89107592d76ec108
Autor:
Xiangyu Meng, Pik Han Chong, Lijing Ke, Pengwei Zhang, Li Li, Binbin Song, Zhaoshuo Yu, Pingfan Rao
Publikováno v:
npj Science of Food, Vol 8, Iss 1, Pp 1-10 (2024)
Abstract Food consumption can alter the biochemistry and redox status of human saliva, and the serving temperature of food may also play a role. The study aimed to explore the immediate (3 min) and delayed (30 min) effects of hot tea (57 ± 0.5 °C)
Externí odkaz:
https://doaj.org/article/8eeaf2fd26414f1fa4a6bbc1c71cad05
Autor:
A. Satyanarayan Naidu, Chin-Kun Wang, Pingfan Rao, Fabrizio Mancini, Roger A. Clemens, Aman Wirakartakusumah, Hui-Fang Chiu, Chi-Hua Yen, Sebastiano Porretta, Issac Mathai, Sreus A. G. Naidu
Publikováno v:
npj Science of Food, Vol 8, Iss 1, Pp 1-48 (2024)
Abstract SARS‐CoV‐2, the etiological agent of COVID-19, is devoid of any metabolic capacity; therefore, it is critical for the viral pathogen to hijack host cellular metabolic machinery for its replication and propagation. This single-stranded RN
Externí odkaz:
https://doaj.org/article/294595615c6e485ca03901475218a0ee
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 6, Pp 2336-2343 (2023)
The biochemistry of human saliva can be altered by food intake. The benefits of tea drinking were extensively studied but the influence of tea ingestion on human saliva has not been revealed. The work aimed to investigate the immediate and delayed ef
Externí odkaz:
https://doaj.org/article/c004887e2616412885643bb6b305c314
Autor:
Xiaoyun Fan, Qing Zhang, Weiling Guo, Qi Wu, Jinpeng Hu, Wenjian Cheng, Xucong Lü, Pingfan Rao, Li Ni, Youting Chen, Lijiao Chen
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 5, Pp 1646-1659 (2023)
Levilactobacillus brevis FZU0713, a potential probiotic previously isolated from the traditional brewing process of Hongqu rice wine, may have the beneficial effects on improving lipid metabolism. This study aimed to evaluate the in vivo protective e
Externí odkaz:
https://doaj.org/article/de4a97b9b2b14f4f813f112d9ab3bfc6
Autor:
A. Satyanarayan Naidu, Chin-Kun Wang, Pingfan Rao, Fabrizio Mancini, Roger A. Clemens, Aman Wirakartakusumah, Hui-Fang Chiu, Chi-Hua Yen, Sebastiano Porretta, Issac Mathai, Sreus A. G. Naidu
Publikováno v:
npj Science of Food, Vol 8, Iss 1, Pp 1-1 (2024)
Externí odkaz:
https://doaj.org/article/c49b9aa2040e4524878738ee3e4c80ac
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 9, Pp 20-26 (2023)
Objective: To purify and characterize a water-soluble protein from Pueraria lobata and to fabricate its nanoparticles by heating-induced assembly. Methods: Pueraria lobata protein was purified by anion exchange chromatography High Q, and its molecula
Externí odkaz:
https://doaj.org/article/a01abe6824f74b63bf062da341c1e291
Autor:
Jingke Guo, Hangqi Liu, Dan Zhao, Chaoyi Pan, Xuepu Jin, Yujia Hu, Xiaolu Gao, Pingfan Rao, Shutao Liu
Publikováno v:
npj Science of Food, Vol 6, Iss 1, Pp 1-10 (2022)
Abstract Superoxide dismutase (SOD) is an enzyme found in most food sources, might be a candidate to reduce oxidative damage to intestinal barrier, thereby ameliorating the vicious circle between hyperglycemia and the oxidative damage. Here we report
Externí odkaz:
https://doaj.org/article/cf75b322e8d949d1825ef6ada78a469e
Autor:
Zhaoshuo Yu, Ying Tan, Sihao Luo, Jingru Zhou, Tianhao Xu, Jianqiao Zou, Lijing Ke, Ji Yu, Suyun Zhang, Jianwu Zhou, Pingfan Rao, Jiaxing Li
Publikováno v:
npj Science of Food, Vol 6, Iss 1, Pp 1-8 (2022)
Abstract Abundant nanostructures have been constantly found in various foods, like vinegar, tea, coffee, and milk. However, these structures largely remain unexplored and even been eliminated for stability reasons in food industry. Here we report the
Externí odkaz:
https://doaj.org/article/eb95ea1b18db4d92a8896f970f2b894c