Effect of <i>Lactobacillus acidophilus</i> fermentation on the composition of chlorogenic acids and anti-hyperuricemia activity of <i>Artemisia selengensis</i> Turcz-Reference-Cited by-同舟云学术

Effect of Lactobacillus acidophilus fermentation on the composition of chlorogenic acids and anti-hyperuricemia activity of Artemisia selengensis Turcz

Published:2022 Issue:22 Volume:13 Page:11780-11793
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Wan Yin¹,Wang Dengxiao¹,Shen Yuefeng¹,Chen Yanru¹,Qian Jin¹,Fu Guiming¹²^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, China

2. International Institute of Food Innovation, Nanchang University, Nanchang, 330299, P. R. China

Abstract

FASTE can relieve hyperuricemia by inhibiting the production of uric acid, alleviating oxidative stress damage and inflammation, promoting uric acid excretion and improving the abundance of intestinal flora.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO01854C

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