Fermentation improves the potentiality of capsicum in decreasing high-fat diet-induced obesity in C57BL/6 mice by modulating lipid metabolism and hormone response-Reference-Cited by-同舟云学术

Fermentation improves the potentiality of capsicum in decreasing high-fat diet-induced obesity in C57BL/6 mice by modulating lipid metabolism and hormone response

Published:2019-10 Issue: Volume:124 Page:49-60
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Liu Lu,Ding Cheng,Tian Min,Yi Dongzheng,Wang Jun,Zhao Jinyue,Hu Yong^ORCID,Wang Chao

Publisher

Elsevier BV

Subject

Food Science

Reference66 articles.

1. Reduction of body weight by capsaicin is associated with inhibition of glycerol-3-phosphate dehydrogenase activity and stimulation of uncoupling protein 2 mRNA expression in diet-induced obese rats;Ann;Preventive Nutrition and Food Science,2011

2. Pressurized liquid extraction of capsaicinoids from peppers[J];Barbero;Journal of Agricultural and Food Chemistry,2006

3. Anti-obesity and anti-inflammatory effects of synthetic acetic acid vinegar and Nipa vinegar on high-fat-diet-induced obese mice;Beh;Scientific Reports,2017

4. High-fat diets: Modeling the metabolic disorders of human obesity in rodents;Buettner;Obesity,2007

5. Lipase-catalyzed synthesis of pungent capsaicin analogues;Castillo;Food Chemistry,2007

Cited by 15 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fermented foods: Harnessing their potential to modulate the microbiota-gut-brain axis for mental health;Neuroscience & Biobehavioral Reviews;2024-03

2. Insights into the mechanisms driving microbial community succession during pepper fermentation: Roles of microbial interactions and endogenous environmental changes;Food Research International;2024-03

3. A concise review on the thermal and non-thermal extraction methods of dietary fiber and their implications on human health;Food Chemistry Advances;2023-12

4. A systematic review on fermented chili pepper products: Sensorial quality, health benefits, fermentation microbiomes, and metabolic pathways;Trends in Food Science & Technology;2023-11

5. Recent advancement in metabiotics: A consortium with bioactive molecules after fermentation by probiotic bacteria with multidisciplinary application potential and future solution in health sector;Bioresource Technology Reports;2023-09