通过UPLC-MS/MS与生物信息学相结合，揭示从薤白鳞茎和土荆皮煎剂中提取的抗炎成分和机制

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-07-25 DOI:10.1080/19476337.2024.2363927

Yuanyuan Jiang, Junya Wen, Wenfeng Wei, Jinhai Huo, Yingying Yang, Weiming Wang

引用次数: 0

摘要

聪赤煎(CCD)由薤白鳞茎和土鳖虫精组成。与传统的抗生素相比，食物疗法的副作用极小。

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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Unraveling anti-inflammatory components and mechanisms in decoction derived from Allium ascalonicum L. Bulbs and Sojae Semen Praeparatum via UPLC-MS/MS integrated with bioinformatics

The Cong-Chi decoction (CCD) is composed of Allium ascalonicum L. bulbs and Sojae Semen Praeparatum. Food-based therapy exhibits minimal side effects when compared to the conventional use of antipy...

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.