Food Funct., 2023, Advance Article
DOI: 10.1039/D3FO01157G, Paper

Open Access

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Min Wang, Zhao-hui Huang, Yong-hong Zhu, Ping He, Qiu-Ling Fan
There is growing evidence that antioxidant-rich diets protect against chronic kidney disease (CKD).
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Food Funct., 2023, Accepted Manuscript
DOI: 10.1039/D3FO02959J, Review Article

Xin He, Hongzhuan Yu, Jiacheng Fang, Zhongshi Qi, Shengjie Pei, Bei Yan, Run Liu, Qiuzhen Wang, Ignatius Man-Yau Szeto, Biao Liu, Lei Chen, Duo Li
Both epidemiological and preclinical studies showed the benefits of n-3 polyunsaturated fatty acid (n-3 PUFA) on dementia and cognitive impairment. While the results of clinical randomized controlled trials (RCTs) were...
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Food Funct., 2023, Accepted Manuscript
DOI: 10.1039/D3FO02988C, Paper

Hui-na Pang, Yihan YUE, Hongying DONG, Ting JIANG, Hongyin Zhang, Zhao Yu, Tiequan CAI, Mingming Yan, Shuai Shao
We investigated the structural properties, foaming capacity and foaming stability, antioxidant activity, and amino acid composition of Kudzu protein (KP) and Kudzu protein hydrolysate (KPH). The peptide sequence of KPH...
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Food Funct., 2023, Accepted Manuscript
DOI: 10.1039/D3FO02697C, Paper

Chungsheng Li, Daqiao Yang, L. Li, Yueqi Wang, Shengjun Chen, Yongqiang Zhao, Wanling Lin
Unclear taste mechanisms of peptides limit rapid screening of taste peptides with high intensity. In this study, the taste mechanisms of umami and bitter peptides from Chouguiyu was compared. After...
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Food Funct., 2023, Advance Article
DOI: 10.1039/D3FO02710D, Paper

Soomee Hwang, Imhoi Koo, Andrew D. Patterson, Joshua D. Lambert
The urine metabolite profiles of mice after oral dosing with non-toxic and toxic EGCG doses were compared. The observed change in EGCG biotransformation across doses may provide a better understanding of EGCG-mediated hepatotoxicity.
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Food Funct., 2023, Accepted Manuscript
DOI: 10.1039/D3FO02393A, Paper

Hao Sun, Ying Zhou, Shuyi Jiang, Dan Zhao, Huamin Li, Yue Lu, Bing Ma, Bo Zhou
Background: Hypertension is closely associated with excessive sodium intake, and low-sodium salt has been shown to lower blood pressure. However, whether low-sodium salt interacts with genetic variation related to salt...
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Food Funct., 2023, Advance Article
DOI: 10.1039/D3FO02725B, Paper

Open Access

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Aída García-González, Juan Manuel Espinosa-Cabello, Isabel Cerrillo, Emilio Montero-Romero, Juan José Rivas-Melo, Andrea Romero-Báez, María Dolores Jiménez-Andreu, Carmen Amelia Ruíz-Trillo, Ana Rodríguez-Rodríguez, Antonio Jesús Martínez-Ortega, María Del Carmen Roque-Cuellar, Silvia García-Rey, Andrés Jiménez-Sánchez, Miguel Ángel Mangas-Cruz, José Luis Pereira-Cunill, Javier S. Perona, Pedro Pablo García-Luna, José María Castellano
A high bioavailability formulation for oleanolic acid (OA) suggests its potential therapeutic application in humans.
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Food Funct., 2023, Advance Article
DOI: 10.1039/D3FO01487H, Paper

Ren Zhou, Jiali Peng, Lei Zhang, Yu Sun, Jia Yan, Hong Jiang
This study clarified the association between the three PFASs and DII, highlighting the diverse effects of PFASs on oxidative stress and inflammatory markers across different DII levels.
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Food Funct., 2023, Advance Article
DOI: 10.1039/D3FO02425C, Paper

Haeun Park, Hyunyu Jeon, Kyung Ju Lee, Choong-Gon Kim, Dayeon Shin
In men with the GG genotype of rs6950857, the highest quintile of seaweed consumption was associated with a decreased incidence of MetS compared with that of the lowest quintile (hazard ratio, 0.78; 95% confidence interval, 0.62–0.98).
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Food Funct., 2023, Accepted Manuscript
DOI: 10.1039/D3FO03015F, Review Article

Open Access

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Marisol Villalva, Martínez-García Juan José, Laura Jaime, S. Santoyo, Pablo Pelgrin, Jara Pérez-Jiménez
The nucleotide-binding domain and leucine-rich repeat containing receptors (NLRs) are components of the innate immune system, important to coordinate the inflammatory response. Among them, the NLRP3 could form inflammasomes, a...
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