Anthocyanins from Fermented Berry Beverages Inhibit Inflammation-Related Adiposity Response In Vitro-Reference-Cited by-同舟云学术

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Anthocyanins from Fermented Berry Beverages Inhibit Inflammation-Related Adiposity Response In Vitro

Published:2015-04 Issue:4 Volume:18 Page:489-496
ISSN:1096-620X
Container-title:Journal of Medicinal Food
language:en
Short-container-title:Journal of Medicinal Food

Author:

Garcia-Diaz Diego F.¹²,Johnson Michelle H.³,de Mejia Elvira G.²³

Affiliation:

1. Department of Nutrition, School of Medicine, University of Chile, Santiago, Chile.

2. Department of Food Sciences and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA.

3. Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA.

Publisher

Mary Ann Liebert Inc

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://www.liebertpub.com/doi/pdf/10.1089/jmf.2014.0039

Reference31 articles.

1. Financial Impact of Obesity and Bariatric Surgery

2. Medical Consequences of Obesity

3. Inflammation, Obesity, and the Metabolic Syndrome

4. Adipose tissue, adipokines, and inflammation

5. Obesity-induced inflammation: a metabolic dialogue in the language of inflammation

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2. Anthocyanins ameliorate obesity-associated metainflammation: Preclinical and clinical evidence;Nutrition Research;2023-06

3. Potential health benefits of fermented blueberry: A review of current scientific evidence;Trends in Food Science & Technology;2023-02

4. Blueberry fruit valorization and valuable constituents: A review;International Journal of Food Microbiology;2022-11

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