Effect of blended protein nutritional support on reducing burn-induced inflammation and organ injury-Reference-Cited by-同舟云学术

Effect of blended protein nutritional support on reducing burn-induced inflammation and organ injury

Published:2022 Issue:5 Volume:16 Page:589
ISSN:1976-1457
Container-title:Nutrition Research and Practice
language:en
Short-container-title:Nutr Res Pract

Author:

Yu Yonghui¹^ORCID,Zhang Jingjie¹²^ORCID,Wang Jing¹^ORCID,Wang Jing²^ORCID,Chai Jiake³^ORCID

Affiliation:

1. China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.

2. Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.

3. Burn Institute, the Fourth Medical Center of PLA General Hospital, Beijing 100048, China.

Funder

Beijing Nova Program

Beijing Technology and Innovation Plan

Natural Science Foundation of Beijing Municipality

National Natural Science Foundation of China

Publisher

The Korean Nutrition Society and The Korean Society of Community Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

https://e-nrp.org/pdf/10.4162/nrp.2022.16.5.589

Reference47 articles.

1. Thirteen weeks of supplementation of vitamin D and leucine-enriched whey protein nutritional supplement attenuates chronic low-grade inflammation in sarcopenic older adults: the PROVIDE study

2. Soluble Whey Protein Hydrolysate Ameliorates Muscle Atrophy Induced by Immobilization via Regulating the PI3K/Akt Pathway in C57BL/6 Mice

3. Protein Nutritional Support: The Classical and Potential New Mechanisms in the Prevention and Therapy of Sarcopenia

4. MicroRNAs: The novel mediators for nutrient-modulating biological functions

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