Preventive effects of pectin with various degrees of esterification on ulcerative colitis in mice
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology
2. China-Canada Joint Laboratory of Food Science and Technology (Nanchang)
3. Nanchang University
4. Nanchang
5. People's Republic of China
Abstract
Low esterified or amidated low esterified pectin displayed better preventive effects on acute colitis over high esterified pectin.
Funder
National Natural Science Foundation of China
China Postdoctoral Science Foundation
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO03068A
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