Procyanidin B1 and <i>p</i>-coumaric acid from whole highland barley ameliorated HFD-induced impaired glucose tolerance <i>via</i> small intestinal barrier and hepatic glucose metabolism-Reference-Cited by-同舟云学术

Procyanidin B1 and p-coumaric acid from whole highland barley ameliorated HFD-induced impaired glucose tolerance via small intestinal barrier and hepatic glucose metabolism

Published:2024 Issue: Volume: Page:
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Liu Zehua¹²^ORCID,Yang Yijie³,Xu Yi¹,Zhang Zhaowan¹,Tang Ruoxin¹,Liu Jianshen¹,Jiang Hongxin¹²,Zhao Renyong¹²

Affiliation:

1. College of Food Science and Technology, Henan University of Technology, No. 100, Lianhua Street, Zhengzhou, Henan 450001, China

2. Food Laboratory of Zhongyuan, Luohe, Henan 462300, China

3. Department of Nutrition and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing 100193, China

Abstract

Highland barley is a natural source for the development of phenolic compounds that exhibit potential in preventing type 2 diabetes, which is important for the agricultural and industrial utilization of highland barley.

Funder

Henan University of Technology

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D4FO02805H

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