Sphingolipids as Functional Food Components: Benefits in Skin Improvement and Disease Prevention-Reference-Cited by-同舟云学术

Sphingolipids as Functional Food Components: Benefits in Skin Improvement and Disease Prevention

Published:2022-07-29 Issue:31 Volume:70 Page:9597-9609
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sugawara Tatsuya¹^ORCID

Affiliation:

1. Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, Kitashirakawa Oiwake Cho, Sakyo-ku, Kyoto, Kyoto 606-8502, Japan

Funder

Japan Society for the Promotion of Science

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c01731

Reference135 articles.

1. Functional rafts in cell membranes

2. Principles of bioactive lipid signalling: lessons from sphingolipids

3. Protective properties of milk sphingomyelin against dysfunctional lipid metabolism, gut dysbiosis, and inflammation

4. Sphingolipids in food and their critical roles in human health

5. The Impact of Dietary Sphingolipids on Intestinal Microbiota and Gastrointestinal Immune Homeostasis

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