Mulberry and cherry anthocyanin consumption prevents oxidative stress and inflammation in diet-induced obese mice-Reference-Cited by-同舟云学术

Mulberry and cherry anthocyanin consumption prevents oxidative stress and inflammation in diet-induced obese mice

Published:2016-01-07 Issue:3 Volume:60 Page:687-694
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Mol. Nutr. Food Res.

Author:

Wu Tao¹²,Yin Jinjin¹,Zhang Guohua³,Long Hairong⁴,Zheng Xiaodong²

Affiliation:

1. Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology); Ministry of Education; Tianjin PR China

2. Department of Food Science and Nutrition; Zhejiang University; Hangzhou China

3. College of Life Science; Shanxi University; Taiyuan China

4. National Engineering Laboratory of Southwest Endangered Medicinal Resources Development; Guangxi Botanical Garden of Medicinal Plants; Nanning China

Publisher

Wiley

Subject

Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/mnfr.201500734/fullpdf

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