Vinegar - a beneficial food additive: production, safety, possibilities, and applications from ancient to modern times [0.03%]
从古到今食醋的生产、安全、可能和应用——一种有益的食物添加剂
Shaden A M Khalifa,Rehan M El-Shabasy,Haroon Elrasheid Tahir et al.
Shaden A M Khalifa et al.
Vinegar is a natural product derived from fruits or grains after being subjected to food fermentation processes. Vinegar is a beneficial food additive, preservative, and condiment. It is appreciated across the Islamic world following the Pr...
Cooperative action of non-digestible oligosaccharides improves lipid metabolism of high-fat diet-induced mice [0.03%]
非消化性寡糖改善高脂饮食诱导的小鼠脂质代谢的作用及机制研究
Yiwen Li,Haocun Kong,Caiming Li et al.
Yiwen Li et al.
Non-digestible oligosaccharides are known to exert health-promoting effects. However, the specific mechanisms by which they regulate host physiology remain unclear. Understanding these mechanisms will facilitate the development of non-diges...
Development of a food frequency questionnaire for the estimation of dietary (poly)phenol intake [0.03%]
食物频率问卷的开发以估计膳食（多）酚摄入量
Yong Li,Yifan Xu,Melanie Le Sayec et al.
Yong Li et al.
Background: (Poly)phenol intake has been associated with reduced risk of non-communicable diseases in epidemiological studies. However, there are currently no dietary assessment tools specifically developed to estimate (poly)phenol intake i...
The colonic polyphenol catabolite dihydroferulic acid (DHFA) regulates macrophages activated by oxidized LDL, 7-ketocholesterol, and LPS switching from pro- to anti-inflammatory mediators [0.03%]
结肠多酚代谢产物挠基阿魏酸通过将巨噬细胞从促炎转为抗炎介质来调节氧化低密度脂蛋白、7-酮胆固醇和LPS激活的巨噬细胞的功能
Oscar J Lara-Guzmán,Ángela Arango-González,Diego A Rivera et al.
Oscar J Lara-Guzmán et al.
Macrophage activation plays a central role in the development of atherosclerotic plaques. Interaction with oxidized low-density lipoprotein (oxLDL) leads to macrophage differentiation into foam cells and oxylipin production, contributing to...
Correction: Grifola frondosa polysaccharides ameliorate lipid metabolic disorders and gut microbiota dysbiosis in high-fat diet fed rats [0.03%]
订正：舞茸多糖通过改善脂代谢紊乱和肠道菌群失调防治肥胖小鼠代谢综合征
Lu Li,Wei-Ling Guo,Wen Zhang et al.
Lu Li et al.
Correction for 'Grifola frondosa polysaccharides ameliorate lipid metabolic disorders and gut microbiota dysbiosis in high-fat diet fed rats' by Lu Li et al., Food Funct., 2019, 10, 2560-2572, https://doi.org/10.1039/C9FO00075E.
Published Erratum
Food & function. 2024 Oct 14;15(20):10553. DOI:10.1039/d4fo90096k 2024
Effects and individual response of salt substitute intervention on blood pressure in a high-risk stroke population: findings from 4200 participants of the China Salt Substitute and Stroke Study [0.03%]
代盐对卒中高危人群血压影响及个体差异：中国减盐与卒中研究（CSSSS）的4200例患者分析
Bing Ma,Jing Zhang,Ying Zhou et al.
Bing Ma et al.
Background: The protective effects of salt substitutes on blood pressure are well established, yet the individual variations in response to salt substitutes remain unclear. Our study aims to identify the individuals who derive the greatest ...
Randomized Controlled Trial
Food & function. 2024 Oct 14;15(20):10390-10398. DOI:10.1039/d4fo02917h 2024
Unlocking the potential of methionine: a dietary supplement for preventing colitis [0.03%]
甲硫氨酸作为预防结肠炎的膳食补充剂：潜力与展望
Hui-Li Wang,Yang He,Song-Wei-Min Wang et al.
Hui-Li Wang et al.
The incidence rate of colitis and conversion of colitis into colorectal cancer is increasing. However, the results of drug treatments are inconsistent with variable side effects; therefore, it is necessary to find alternative ways of treati...
Immunostimulatory effects of Bacillus subtilis-fermented garlic (Aglio): an in-depth in vitro and in vivo analysis [0.03%]
枯草杆菌发酵大蒜（AGLIO）的免疫刺激作用：深入的体外和体内分析
Hyeonjun Yu,Genevieve Tonog,Sung-Kwon Moon et al.
Hyeonjun Yu et al.
This study evaluated the immunostimulatory potential of garlic fermented with Bacillus subtilis (Aglio) and identified the underlying mechanisms using in vitro and in vivo models. Aglio significantly enhanced macrophage activity, with incre...
Co-fermentation improves the functional properties and nutritional quality of infant complementary food products [0.03%]
同步发酵改善婴幼儿辅助食品的功能性质和营养价值
Luigi Moriconi,Elena Vittadini,Anita R Linnemann et al.
Luigi Moriconi et al.
Food-to-food fortification and fermentation are effective strategies to enhance the product functionality and nutrient density of infant complementary foods. However, their effectiveness hinges on a deep understanding of ingredient combinat...
Antioxidant and anti-inflammatory peptides in dry-fermented sausages fermented with Staphylococcus simulans QB7 [0.03%]
枯草芽孢杆菌QB7干发酵香肠中的抗氧化及抗炎肽研究
Hongying Li,Linggao Liu,Hongbing Fan et al.
Hongying Li et al.
This study focused on investigating the impacts of Staphylococcus simulans QB7 (S. simulans QB7) on the generation of antioxidant and anti-inflammatory peptides in dry-fermented sausages and the associated mechanisms by in silico. S. simula...