Beneficial effects of high-pressure homogenization on the dispersion stability of aqueous hydrolysate from Mytilus edulis
Publication date: Available online 2 August 2020Source: Food Science and Human WellnessAuthor(s): Fengjiao Mao, Maolin Tu, Fengjiao Fan, Chao Wu, Cuiping Yu, Ming Du (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - August 3, 2020 Category: Food Science Source Type: research

Simultaneous determination of 15 pesticide residues in Chinese cabbage and cucumber by liquid chromatography-tandem mass spectrometry utilizing online turbulent flow chromatography
Publication date: Available online 26 July 2020Source: Food Science and Human WellnessAuthor(s): Sufang Fan, Junmei Ma, Meirong Cao, Juan Wang, Leilei Zhang, Yan Zhang, Qiang Li, Jia Chen (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - July 27, 2020 Category: Food Science Source Type: research

Chronic consumption of thermally processed palm oil or canola oil modified gut microflora of rats
Publication date: Available online 23 July 2020Source: Food Science and Human WellnessAuthor(s): Mengcheng Ruan, Yiran Bu, Fangjie Wu, Shijie Zhang, Rulong Chen, Na Li, Zhiguo Liu, Hualin Wang (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - July 24, 2020 Category: Food Science Source Type: research

Effect of AAPH oxidation on digestion characteristics of seed watermelon (Citrullus lanatus Var) kernels protein isolates
Publication date: Available online 21 July 2020Source: Food Science and Human WellnessAuthor(s): Shugang Li, Zhihao Li, Shang Chu, Sihai Gao, Ping Wang, Xiongwei Yu, Qinli Fu (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - July 22, 2020 Category: Food Science Source Type: research

Peptide fraction from Sturgeon muscle by pepsin hydrolysis exerts anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages via MAPK and NF-κB pathways
Publication date: Available online 8 July 2020Source: Food Science and Human WellnessAuthor(s): Ruichang Gao, Wanghui Shu, Yang Shen, Quancai Sun, Wengang Jin, Dajing Li, Ying Li, Li Yuan (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - July 10, 2020 Category: Food Science Source Type: research

Purification, structural elucidation, and antitumor effects of novel polysaccharides from Bangia fuscopurpurea
Publication date: Available online 6 July 2020Source: Food Science and Human WellnessAuthor(s): Jingna Wu, Xiaoting Chen, Kun Qiao, Yongchang Su, Zhiyu Liu (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - July 7, 2020 Category: Food Science Source Type: research

Formulated citrus peel extract gold lotion improves cognitive and functional recovery from traumatic brain injury (TBI) in rats
Publication date: Available online 16 May 2020Source: Food Science and Human WellnessAuthor(s): Cheng Guang, Yue Zhiwei, Wang Liwen, Miyauchi Yutaka, Suzawa Michiko, Li Shiming, Ho Chi‐Tang, Zhao Hui, Chen Naiyao (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - July 2, 2020 Category: Food Science Source Type: research

Determination of the total antioxidant and oxidant status of some galactagogue and herbal teas
Publication date: Available online 18 June 2020Source: Food Science and Human WellnessAuthor(s): D. Ağagündüz (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - June 20, 2020 Category: Food Science Source Type: research

A new household ultrasonic cleaning method for pyrethroids in cabbage
Publication date: Available online 18 June 2020Source: Food Science and Human WellnessAuthor(s): Cheng-wei Yu, Xu Huang, Ya-wei Fan, Ze-yuan Deng (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - June 18, 2020 Category: Food Science Source Type: research

Ganoderma lucidum spore oil (GLSO), a novel antioxidant, extends the average life span in Drosophila melanogaster
Publication date: Available online 13 June 2020Source: Food Science and Human WellnessAuthor(s): Yi Zhang, Hongfei Cai, Zhu Tao, Cheng Yuan, Zhaojian Jiang, Juyan Liu, Hiroshi Kurihara, Wendong Xu (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - June 15, 2020 Category: Food Science Source Type: research

Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid
Publication date: Available online 12 June 2020Source: Food Science and Human WellnessAuthor(s): Wenfu Hou, Qiqi Yue, Wen Liu, Ji Wu, Yang Yi, Hongxun Wang (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - June 13, 2020 Category: Food Science Source Type: research

Hypoglycemic polysaccharides from Auricularia auricula and Auricularia polytricha inhibit oxidative stress, NF-κB signaling and proinflammatory cytokine production in streptozotocin-induced diabetic mice
Publication date: Available online 12 June 2020Source: Food Science and Human WellnessAuthor(s): Huan Xiang, Dongxiao Sun-Waterhouse, Chun Cui (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - June 13, 2020 Category: Food Science Source Type: research

Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing
Publication date: Available online 10 June 2020Source: Food Science and Human WellnessAuthor(s): Zongshuai Zhu, Rui Fang, Ming Huang, Yunji Wei, Guanghong Zhou (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - June 12, 2020 Category: Food Science Source Type: research

Chrysoeriol ameliorates hyperglycemia by regulating the carbohydrate metabolic enzymes in streptozotocin-induced diabetic rats
Publication date: Available online 6 June 2020Source: Food Science and Human WellnessAuthor(s): Baskaran Krishnan, Abirami Ramu Ganesan, Ravindran Balasubramani, Dinh Duc Nguyen, Soon Woong Chang, Shaoyun Wang, Jianbo Xiao, Balamuralikrishnan Balasubramanian (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - June 7, 2020 Category: Food Science Source Type: research

Beneficial effects of AOS-iron supplementation on intestinal structure and microbiota in IDA rats
Publication date: Available online 4 June 2020Source: Food Science and Human WellnessAuthor(s): Hong He, Hui Teng, Qun Huang, Dan He, Fengping An, Lei Chen, Hongbo Song (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - June 6, 2020 Category: Food Science Source Type: research

Physico-chemical Properties and Structure of Rice Cultivars Grown in Heilongjiang Province of China
Publication date: Available online 3 June 2020Source: Food Science and Human WellnessAuthor(s): Yinyuan He, Fenglian Chen, Yanguo Shi, Zhexian Guan, Na Zhang, Osvaldo H. Campanella (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - June 4, 2020 Category: Food Science Source Type: research

Effects of carbon sources and temperature on the formation and structural characteristics of food-related Staphylococcus epidermidis biofilms
Publication date: Available online 3 June 2020Source: Food Science and Human WellnessAuthor(s): Mingming Zou, Donghong Liu (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - June 4, 2020 Category: Food Science Source Type: research

Comparative transcriptomics analysis of Zygosaccharomyces mellis under high-glucose stress
Publication date: Available online 3 June 2020Source: Food Science and Human WellnessAuthor(s): Gongliang Liu, Xinyu Bi, Changli Tao, Yongtao Fei, Sujuan Gao, Jinglong Liang, Weidong Bai (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - June 4, 2020 Category: Food Science Source Type: research

Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages
Publication date: Available online 3 June 2020Source: Food Science and Human WellnessAuthor(s): Xi Chen, Ruifang Mi, Biao Qi, Suyue Xiong, Jiapeng Li, Chao Qu, Xiaoling Qiao, Wenhua Chen, Shouwei Wang (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - June 4, 2020 Category: Food Science Source Type: research

Major royal jelly proteins accelerate onset of puberty and promote ovarian follicular development in immature female mice
Publication date: Available online 3 June 2020Source: Food Science and Human WellnessAuthor(s): Xin Liu, Chen-Min Jiang, Yong Chen, Fang-Xiong Shi, Chao-Qiang Lai, Li-Rong Shen (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - June 4, 2020 Category: Food Science Source Type: research

Assessment of socio-demographic factors, health status and the knowledge on probiotic dairy products
Publication date: Available online 25 May 2020Source: Food Science and Human WellnessAuthor(s): Lutfiye Yilmaz-Ersan, Tulay Ozcan, Arzu Akpinar-Bayizit (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - May 26, 2020 Category: Food Science Source Type: research

Stevenleaf from Gynostemma Pentaphyllum inhibits human hepatoma cell (HepG2) through cell cycle arrest and apoptotic induction
Publication date: Available online 17 May 2020Source: Food Science and Human WellnessAuthor(s): Sayed Sajid Hussain, Fan Zhang, Yuan-Yuan Zhang, Kiran Thakur, Mahrukh Naudhani, Carlos L. Cespedes-Acuña, Zhao-Jun Wei (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - May 17, 2020 Category: Food Science Source Type: research

The extract of the immature fruit of Poncirus trifoliata induces apoptosis in colorectal cancer cells via mitochondrial autophagy
Publication date: Available online 15 May 2020Source: Food Science and Human WellnessAuthor(s): Sun-Young Kim, Ho-Keun Yi, Bong-Sik Yun, Dae-Yeol Lee, Pyung Han Hwang, Hae-Ryong Park, Min Sun Kim (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - May 17, 2020 Category: Food Science Source Type: research

Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation
Publication date: Available online 15 May 2020Source: Food Science and Human WellnessAuthor(s): Chuanhai Tu, Wenxiu Hu, Sijie Tang, Ling Meng, Zhihai Huang, Xiao Xu, Xiudong Xia, Fidelis Azi, Mingsheng Dong (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - May 17, 2020 Category: Food Science Source Type: research

Formatted citrus peel extract gold lotion improves cognitive and functional recovery from traumatic brain injury (TBI) in rats
Publication date: Available online 16 May 2020Source: Food Science and Human WellnessAuthor(s): Cheng Guang, Yue Zhiwei, Wang Liwen, Miyauchi Yutaka, Suzawa Michiko, Li Shiming, Ho Chi‐Tang, Zhao Hui, Chen Naiyao (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - May 17, 2020 Category: Food Science Source Type: research

Rapid analysis of fifteen sulfonamide residues in pork and fish samples by automated on-line solid phase extraction coupled to liquid chromatography-tandem mass spectrometry
Publication date: Available online 16 May 2020Source: Food Science and Human WellnessAuthor(s): Junmei Ma, Sufang Fan, Lei Sun, Liangna He, Yan Zhang, Qiang Li (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - May 17, 2020 Category: Food Science Source Type: research

Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content
Publication date: Available online 16 May 2020Source: Food Science and Human WellnessAuthor(s): Bing Zhao, Hui-min Zhou, Shun-liang Zhang, Xiao-qian Pan, Su Li, Ning Zhu, Qian-rong Wu, Shou-wei Wang, Xiao-ling Qiao, When-hua Chen (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - May 17, 2020 Category: Food Science Source Type: research

Nanostructured food proteins as efficient systems for the encapsulation of bioactive compounds
Publication date: Available online 11 May 2020Source: Food Science and Human WellnessAuthor(s): Mehdi Mohammadian, Mostafa I. Waly, Maryam Moghadam, Zahra Emam-Djomeh, Maryam Salami, Ali Akbar Moosavi-Movahedi (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - May 11, 2020 Category: Food Science Source Type: research

Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods
Publication date: Available online 25 April 2020Source: Food Science and Human WellnessAuthor(s): Xiuhong Zhao, Yunyun Wei, Xue Gong, Heran Xu, Guang Xin (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 28, 2020 Category: Food Science Source Type: research

Blueberry malvidin-3-galactoside modulated gut microbial dysbiosis and microbial TCA cycle KEGG pathway disrupted in a liver cancer model induced by HepG2 cells
Publication date: Available online 25 April 2020Source: Food Science and Human WellnessAuthor(s): Zhen Cheng, Jie Lin, Ningxuan Gao, Xiyun Sun, Xianjun Meng, Ruihai Liu, Yunen Liu, Weisheng Wang, Yuehua Wang, Bin Li (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 28, 2020 Category: Food Science Source Type: research

Protective effects of blueberry anthocyanin extracts on hippocampal neuron damage induced by extremely low-frequency electromagnetic field
Publication date: Available online 25 April 2020Source: Food Science and Human WellnessAuthor(s): Xiyun Sun, Zihan Xu, Yuehua Wang, Ning Liu (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 25, 2020 Category: Food Science Source Type: research

The intervention effects of Lactobacillus casei LC2W on Escherichia coli O157: H7 -induced mouse colitis
Publication date: Available online 23 April 2020Source: Food Science and Human WellnessAuthor(s): Guangqiang Wang, Hongyu Tang, Ying Zhang, Xiang Xiao, Yongjun Xia, Lianzhong Ai (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 25, 2020 Category: Food Science Source Type: research

Identification and molecular mechanism of angiotensin-converting enzyme inhibitory peptides from Larimichthys crocea titin
Publication date: Available online 23 April 2020Source: Food Science and Human WellnessAuthor(s): Yue Fan, Zhipeng Yu, Wenzhu Zhao, Long Ding, Fuping Zheng, Jianrong Li, Jingbo Liu (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 25, 2020 Category: Food Science Source Type: research

Antioxidant and α-glucosidase inhibitiory activity of Cercis chinensis flowers
Publication date: Available online 23 April 2020Source: Food Science and Human WellnessAuthor(s): Juanjuan Zhang, Li Zhou, Lili Cui, Zhenhua Liu, Jinfeng Wei, Wenyi Kang (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 25, 2020 Category: Food Science Source Type: research

Gelatin-stabilized traditional emulsions: emulsion forms, droplets, and storage stability
Publication date: Available online 24 April 2020Source: Food Science and Human WellnessAuthor(s): Mengzhen Ding, Ting Zhang, Huan Zhang, Ningping Tao, Xichang Wang, Jian Zhong (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 25, 2020 Category: Food Science Source Type: research

Droplet and Creaming Stability of Fish Oil-Loaded Gelatin/Surfactant-Stabilized Emulsions Depends on both the Adsorption Ways of Emulsifiers and the adjusted pH
Publication date: Available online 24 April 2020Source: Food Science and Human WellnessAuthor(s): Ting Zhang, Mengzhen Ding, Xichang Wang, Jian Zhong (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 25, 2020 Category: Food Science Source Type: research

Natural Products: Regulating Glucose Metabolism and Improving Insulin Resistance
Publication date: Available online 22 April 2020Source: Food Science and Human WellnessAuthor(s): Fatma S.A. Saadeldeen, Yun Niu, Honglin Wang, Zhou Li, Lijun Meng, Sitan Chen, Zhenhua Liu, Wenyi Kang (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 23, 2020 Category: Food Science Source Type: research

Phytochemical Constituents and Biological Activities of Longan (Dimocarpus longan Lour.) Fruit: A Review
Publication date: Available online 20 April 2020Source: Food Science and Human WellnessAuthor(s): Xiaofang Zhang, Sen Guo, Chi-Tang Ho, Naisheng Bai (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 22, 2020 Category: Food Science Source Type: research

Effect of seaweed coating on quality characteristics and shelf life of tomato (Lycopersicon esculentum mill)
Publication date: Available online 16 March 2020Source: Food Science and Human WellnessAuthor(s): Thahira Banu A, Sri Ramani P, Aswini M (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - March 17, 2020 Category: Food Science Source Type: research

Malvidin-3-galactoside from blueberry suppresses the growth and metastasis potential of hepatocellular carcinoma cell Huh-7 by regulating apoptosis and metastases pathways
Publication date: Available online 15 February 2020Source: Food Science and Human WellnessAuthor(s): Jie Lin, Jinlong Tian, Chi Shu, Zhen Cheng, Yunen Liu, Weisheng Wang, Ruihai Liu, Bin Li, Yuehua Wang (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - March 6, 2020 Category: Food Science Source Type: research

An overview of plant-autochthonous microorganisms and fermented vegetable foods
Publication date: Available online 28 February 2020Source: Food Science and Human WellnessAuthor(s): Sebastian Torres S, Hernán Verón, Luciana Contreras, Maria I. Isla (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - February 29, 2020 Category: Food Science Source Type: research

Postharvest physiological responses of pomegranate fruit (cv. Wonderful) to exogenous putrescine treatment and effects on physico-chemical and phytochemical properties
Publication date: Available online 28 February 2020Source: Food Science and Human WellnessAuthor(s): Olaniyi Amos Fawole, Julian Atukuri, Ebrahiema Arendse, Umezuruike Obia Opara (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - February 29, 2020 Category: Food Science Source Type: research

Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron
Publication date: Available online 22 February 2020Source: Food Science and Human WellnessAuthor(s): Marina F. de Escalada Pla, Silvia K. Flores, Carolina E. GenevoisAbstractThe present review article focuses on different technological strategies and nutritional perspectives having added advantage to human health in fortifying vegetables matrices with iron. An introduction to the main aspects related to iron deficiency consequences is resumed in order to understand the importance of developing new strategies for improving iron intake. In this sense, the tendencies and alternatives will also be discussed. Emerging technolog...
Source: Food Science and Human Wellness - February 23, 2020 Category: Food Science Source Type: research

Malvidin-3-galactoside from blueberry suppresses growth and metastasis potential of hepatocellular carcinoma cell Huh-7 by regulating apoptosis and metastases pathways
Publication date: Available online 15 February 2020Source: Food Science and Human WellnessAuthor(s): Jie Lin, Yuehua Wang, Jinlong Tian, Chi Shu, Zhen Cheng, Yunen Liu, Weisheng Wang, Ruihai Liu, Bin LiAbstractMalvidin-3-galactoside (Mv-3-gal) is the major anthocyanin monomer in blueberry anthocyanins. The compound is well-characterized by its anti-oncogenesis function in multiple organs including liver. In the current study, the mechanism driving the anti-hepatocellular carcinoma (HCC) function of Mv-3-gal was further explored by focusing on apoptosis and metastases pathways. HCC cell line Huh-7 was firstly administrated ...
Source: Food Science and Human Wellness - February 16, 2020 Category: Food Science Source Type: research

Effect of yellow rice wine on anti-aging ability in aged mice induced by d-galactose
This study focused on the protective health effects of yellow rice wine (YRW), and their potential mechanisms. Symptoms of aging were induced in mice using D-galactose (D-gal). Different doses of YRW (4, 8, and 12 mL/kg BW) were orally administrated to D-gal-treated mice for a period of six weeks. Results indicate that YRW markedly increases the activity of antioxidant enzymes and reduces the content of MDA in the brain and liver. A forced swim test (FST) showed that moderate intake of YRW significantly decreased the duration of immobility, reduced the blood content of urea nitrogen and lactic acid, and increased he...
Source: Food Science and Human Wellness - February 13, 2020 Category: Food Science Source Type: research

Chemical composition and glucose uptake effect on 3T3-L1 adipocytes of Ligustrum lucidum Ait. flowers
This study demonstrated that compounds 2, 5-7 were isolated for the first time from this plant and compounds 2 and 7 were isolated for the first time in genus Ligustrum, L. lucidum flowers, KR, KF and HO may possess potential hypoglycemic effect. (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - February 7, 2020 Category: Food Science Source Type: research

Investigating cooked rice textural properties by instrumental measurements
Publication date: Available online 5 February 2020Source: Food Science and Human WellnessAuthor(s): Keyu Tao, Wenwen Yu, Sangeeta Prakash, Robert G. GilbertAbstractFoods wherein the starch is slowly digested contribute to good health by reducing the tendency to, and for the maintenance of, diabetes, obesity and colo-rectal cancers. While foods with high amylose content have this desirable property, they usually do not have high sensory appeal and consumers are reluctant to eat them. While sensory evaluation by trained human panelists is the best way to obtain consumer preferences, these tests are expensive, time-consuming ...
Source: Food Science and Human Wellness - February 5, 2020 Category: Food Science Source Type: research

Structural and Functional Properties of Hydrolyzed/Glycosylated Ovalbumin under Spray Drying and Microwave Freeze Drying
Publication date: Available online 25 January 2020Source: Food Science and Human WellnessAuthor(s): Lili Liu, Xiaoning Dai, Huaibin Kang, Yunfeng Xu, Weiming HaoAbstractOvalbumin (OVA), the main protein in egg white, affects most of the functional properties of egg white protein in food processing. The aim of this study was to investigate the effects of spray drying (SD) and microwave freeze drying (MFD) on the preparation of hydrolyzed/glycosylated ovalbumin (HGOVA) and provide useful information on the applications of egg protein powders in the food industry. Results demonstrated that the structure of HGOVA was considera...
Source: Food Science and Human Wellness - January 26, 2020 Category: Food Science Source Type: research

Biological Evaluation and Interaction Mechanism of beta-Site APP Cleaving Enzyme 1 inhibitory Pentapeptide from Egg albumin
Publication date: Available online 24 January 2020Source: Food Science and Human WellnessAuthor(s): Zhipeng Yu, Sijia Wu, Wenzhu Zhao, Long Ding, David Shiuan, Fuping Zheng, Jianrong Li, Jingbo LiuAbstractInhibition of beta-site APP cleaving enzyme1 (BACE1) is one of the most promising therapeutic approaches for Alzheimer’s disease. To find natural products for the treatment of Alzheimer's disease, absorption, distribution, metabolism, excretion and toxicity (ADMET) properties and in vitro BACE1 inhibitory activity of the peptides isolated from egg albumin were evaluated. Then, molecular docking and molecular dynamic...
Source: Food Science and Human Wellness - January 26, 2020 Category: Food Science Source Type: research

The absorption kinetics of Antarctic krill oil phospholipid liposome in blood and the digestive tract of healthy mice by single gavage
Publication date: Available online 24 January 2020Source: Food Science and Human WellnessAuthor(s): Lin Li, Cheng-Cheng Wang, Shan Jiang, Rong Li, Tian-Tian Zhang, Chang-Hu Xue, Teruyoshi Yanagita, Xiao-Ming Jiang, Yu-Ming WangAbstractAntarctic krill (Euphausia superba) oil has been gaining increasing attention due to its nutritional and functional potentials. Krill oil usually contains a high concentration (about 50%) of phospholipids (AKOP) rich in DHA and EPA accompanied with 30-40% triacylglycerols. Phospholipids can be made into liposomes without emulsifiers due to its amphiphilic characteristics. However, the absorpt...
Source: Food Science and Human Wellness - January 26, 2020 Category: Food Science Source Type: research