肠道菌群
氧化应激
肝损伤
化学
类黄酮
脂质过氧化
脂质代谢
生物化学
药理学
生物
食品科学
抗氧化剂
作者
Shuangshuang Ma,Lingtao Kang,Zhipeng Gao,Zhaoping Pan,Lvhong Huang,Jiaxu Chen,Yanfang Liao,Jiajing Guo,Fuhua Fu
出处
期刊:Antioxidants
[Multidisciplinary Digital Publishing Institute]
日期:2025-03-14
卷期号:14 (3): 343-343
被引量:1
标识
DOI:10.3390/antiox14030343
摘要
, along with elevated levels of short-chain fatty acids (SCFAs). These findings highlight that combinations of multiple fruit extracts exhibit significant potential in alleviating ALI by modulating the gut microbiota, providing valuable insights for the development of functional foods.
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