评估新陈代谢中的生物活性保留：绿原酸及其代谢物二氢咖啡酸体外抗氧化、抗炎和抗致蜂窝组织活性的比较研究

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

CyTA - Journal of Food Pub Date : 2024-08-19 DOI:10.1080/19476337.2024.2390997

Edwin Estefan Reza-Zaldivar, Daniel A. Jacobo-Velázquez

引用次数: 0

摘要

本研究通过比较绿原酸（CGA）和其代谢物二氢咖啡酸（DHCA）的抗氧化、抗炎和抗致蜂窝织炎作用，探讨了它们的生物活性保留。

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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Evaluating bioactivity retention in metabolism: a comparative study of chlorogenic acid and its metabolite dihydrocaffeic acid on antioxidant, anti-inflammatory, and anti-obesogenic activities in vitro

This study investigates the bioactivity retention of chlorogenic acid (CGA) and its metabolite dihydrocaffeic acid (DHCA) by comparing their antioxidant, anti-inflammatory, and anti-obesogenic prop...

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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.