The protective effects of fermented vinegar on acute alcohol-induced hepatic and neuro-toxicity by regulating ethanol metabolism and gut microbiota

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Science and Human Wellness Pub Date : 2024-07-01 DOI:10.26599/fshw.2024.9250224

Yuan Meng, Yunfan Liu, Ting Xia, Beibei Geng, Yinglei Tian, Hailong Cao, Jing Yan, Xiaoqi Pang, Kai Liang, Yufeng Yan, Min Wang

引用次数: 0

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发酵醋通过调节乙醇代谢和肠道微生物群对急性酒精所致肝脏和神经毒性的保护作用

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来源期刊

Food Science and Human Wellness Agricultural and Biological Sciences-Food Science

CiteScore

8.30

自引率

5.70%

发文量

审稿时长

28 days

期刊介绍： Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.