Tea Polyphenols Reduced Obesity by Modulating Gut Microbiota-SCFAs-Barrier and Inflammation in High-Fat Diet-Induced Mice

IF 4.5 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Molecular Nutrition & Food Research Pub Date : 2024-11-22 DOI:10.1002/mnfr.202400685

Baoming Tian, Pinjiao Huang, Yizhu Pan, Hong Gu, Kai Yang, Zhengxun Wei, Xiangchun Zhang

引用次数: 0

Abstract

Obesity by high-fat diets (HFDs) is a chronic metabolic disorder that poses a significant threat to human health. Tea polyphenols (TPs) can prevent obesity caused by HFD by modulating gut microbiota.

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茶多酚通过调节高脂饮食诱导小鼠的肠道微生物群-SCFAs-屏障和炎症减轻肥胖症

高脂饮食（HFD）导致的肥胖是一种慢性代谢紊乱，对人类健康构成严重威胁。茶多酚（TPs）可以通过调节肠道微生物群来预防高脂饮食引起的肥胖。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.