1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China;
2. Department of Chemistry, University of California, Davis, CA, USA;
3. Institute of Oceanography, Minjiang University, Fuzhou, China;
4. Department of Medicine, LKS Faculty of Medicine, The University of Hong Kong, Queen Mary Hospital, Hong Kong;
5. School Chinese Medicine, University of Hong Kong, Hong Kong, China;
6. Department of Nutrition and Food Science, Faculty of Pharmacy, University of Basque Country (UPV/EHU) and Lucio Lascaray Research Center, Vitoria, Spain;
7. CIBEROBN Physiopathology of Obesity and Nutrition, Institute of Health Carlos III (ISCIII), Spain;
8. Department of Biomedical, Experimental and Clinical Sciences, University of Florence, Florence, Italy;
9. College of Food Science and Nutritional Engineering, China Agricultural University, China;
10. Institute of Chinese Medical Sciences, State Key Laboratory of Quality Control in Chinese Medicine, University of Macau, Macau SAR, China;
11. Institut des Maladies Métaboliques et Cardiovasculaires (I2MC), Institut National de la Santé et de la Recherche Médicale (INSERM U1048)/Université Paul Sabatier, Bât. L4, CHU Rangueil, Toulouse cedex 4, France