Anthocyanins from black wolfberry (Lycium ruthenicum Murr.) prevent inflammation and increase fecal fatty acid in diet-induced obese rats-Reference-Cited by-同舟云学术

Anthocyanins from black wolfberry (Lycium ruthenicum Murr.) prevent inflammation and increase fecal fatty acid in diet-induced obese rats

Published:2017 Issue:75 Volume:7 Page:47848-47853
ISSN:2046-2069
Container-title:RSC Adv.
language:en
Short-container-title:RSC Adv.

Author:

Yin Jinjin¹²³⁴⁵,Wu Tao¹²³⁴^ORCID

Affiliation:

1. Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology)

2. Ministry of Education

3. Tianjin 300457

4. China

5. College of Chemical Engineering and Materials Science

Abstract

This study aimed to determine whether black wolfberry (Lycium ruthenicumMurr.) anthocyanin (BWA) consumption can alleviate oxidative stress and reduce inflammation in high-fat diet-induced obese male Sprague-Dawley rats.

Funder

National Natural Science Foundation of China

Tianjin University of Science and Technology

Tianjin Natural Science Foundation

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2017/RA/C7RA09846D

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