Whole Eggs Improve High-Fat Diet-Induced Disorders of the Hepatic Lipid Profile and Gut Microbiota in Mice-Reference-Cited by-同舟云学术

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Whole Eggs Improve High-Fat Diet-Induced Disorders of the Hepatic Lipid Profile and Gut Microbiota in Mice

Published:2022-10-03 Issue:10 Volume:2 Page:1650-1661
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Yu Zhihui¹²,Yu Danrong¹,Dang Huichao¹,Zhang Lixin¹,Zhang Xiaoyu¹,Wang Shiyao¹²,Chen Yisheng¹²³^ORCID

Affiliation:

1. College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Jinzhong 030801, Shanxi, China

2. Institute of Food Nutrition and Safety, Shanxi Agricultural University, Taiyuan 030031, Shanxi, China

3. Houji Laboratory in Shanxi Province, Shanxi Agricultural University, Taiyuan 030031, Shanxi, China

Funder

Ministry of Science and Technology of the People's Republic of China

Shanxi Agricultural University

Shanxi Scholarship Council of China

Applied Basic Research Project of Shanxi Province, China

Shanxi Province

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00240

Reference45 articles.

1. Impact of Dietary Cholesterol on the Pathophysiology of Infectious and Autoimmune Disease

2. Egg consumption and heart health: A review

3. Whole egg consumption improves lipoprotein profiles and insulin sensitivity to a greater extent than yolk-free egg substitute in individuals with metabolic syndrome

4. Egg consumption improves vascular and gut microbiota function without increasing inflammatory, metabolic, and oxidative stress markers

5. Egg Consumption and Human Cardio-Metabolic Health in People with and without Diabetes

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