Kombuchas from green and black teas reduce oxidative stress, liver steatosis and inflammation, and improve glucose metabolism in Wistar rats fed a high-fat high-fructose diet-Reference-Cited by-同舟云学术

Kombuchas from green and black teas reduce oxidative stress, liver steatosis and inflammation, and improve glucose metabolism in Wistar rats fed a high-fat high-fructose diet

Published:2021 Issue:21 Volume:12 Page:10813-10827
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Cardoso Rodrigo Rezende¹,Moreira Luiza de Paula Dias²,de Campos Costa Mirian Aparecida¹,Toledo Renata Celi Lopes²,Grancieri Mariana²,Nascimento Talita Pimenta do³,Ferreira Mariana Simões Larraz³⁴^ORCID,da Matta Sérgio Luis Pinto⁵,Eller Monique Renon¹^ORCID,Duarte Martino Hercia Stampini²,de Barros Frederico Augusto Ribeiro¹^ORCID

Affiliation:

1. Department of Food Technology, Federal University of Vicosa, Vicosa-MG, Brazil

2. Department of Nutrition and Health, Federal University of Vicosa, Vicosa-MG, Brazil

3. Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil

4. Laboratory of Protein Biochemistry, Center for Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil

5. Department of General Biology, Federal University of Vicosa, Vicosa-MG, Brazil

Abstract

Kombuchas from green and black teas are rich sources of phenolic compounds that reduced the metabolic changes induced by HFHF diet.

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO02106K

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