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Health benefits of proanthocyanidins linking with gastrointestinal modulation: An updated review.

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第一作者： Xiaoying,Zhang

第一单位： College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.

作者： Xiaoying,Zhang ^[1] ; Xunyu,Song ^[1] ; Xiaosong,Hu ^[1] ; Fang,Chen ^[1] ; Chen,Ma ^[2]

作者单位： College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China. ^[1] College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China. Electronic address: machen21@sina.com. ^[2]

关键词 Bioactivity Gut microbiomes Intestinal function Mechanisms Proanthocyanidins

医学主题词原花青素类(Proanthocyanidins);生物利用度(Biological Availability);蔬菜(Vegetables);水果(Fruit)

DOI 10.1016/j.foodchem.2022.134596

PMID 36444018

发布时间 2022-11-30

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