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Critical Reviews in Food Science and Nutrition Volume 62, 2022 - Issue 32
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Research progress on intervention effect and mechanism of protocatechuic acid on nonalcoholic fatty liver disease

Yunxiao Gaoa College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, ChinaView further author information
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Rongrong Tianb Department of Biomedicine, Beijing City University, Beijing, ChinaView further author information
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Haiyue Liua College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, ChinaView further author information
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Huimin Xuea College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, ChinaView further author information
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Ruizhe Zhanga College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, ChinaView further author information
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Suping Hana College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, ChinaView further author information
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Lin Jia College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, ChinaView further author information
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Weidong Huanga College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, ChinaCorrespondence[email protected] [email protected] [email protected]
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Jicheng Zhana College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, ChinaCorrespondence[email protected] [email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0001-8757-7862View further author information
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Yilin Youa College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, ChinaCorrespondence[email protected] [email protected] [email protected]
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Pages 9053-9075 | Published online: 18 Jun 2021

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Bulei Wang, Xin Tang, Bingyong Mao, Qiuxiang Zhang, Fengwei Tian, Jianxin Zhao, Shumao Cui & Wei Chen. (2022) Anti-aging effects and mechanisms of anthocyanins and their intestinal microflora metabolites. Critical Reviews in Food Science and Nutrition 0:0, pages 1-17.
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Articles from other publishers (4)

Yoko Matsumura, Masahiro Kitabatake, Shin-ichi Kayano & Toshihiro Ito. (2023) Dietary Phenolic Compounds: Their Health Benefits and Association with the Gut Microbiota. Antioxidants 12:4, pages 880.
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Lin Ji, Huan Deng, Huimin Xue, Jiting Wang, Kexin Hong, Yunxiao Gao, Xiping Kang, Guanghe Fan, Weidong Huang, Jicheng Zhan & Yilin You. (2023) Research progress regarding the effect and mechanism of dietary phenolic acids for improving nonalcoholic fatty liver disease via gut microbiota. Comprehensive Reviews in Food Science and Food Safety 22:2, pages 1128-1147.
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Zeynep Ece Kulaksız Günaydı & Ahmet Ayar. (2022) Phenolic compounds, amino acid profiles, and antibacterial properties of kefir prepared using freeze‐dried Arbutus unedo L. and Tamarindus indica L. fruits and sweetened with stevia, monk fruit sweetener, and aspartame . Journal of Food Processing and Preservation 46:8.
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Agnieszka Szewczyk, Inga Kwiecień, Mariusz Grabowski, Karolina Rajek, Emilia Cavò, Maria Fernanda Taviano & Natalizia Miceli. (2021) Phenylalanine Increases the Production of Antioxidant Phenolic Acids in Ginkgo biloba Cell Cultures. Molecules 26:16, pages 4965.
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