|
|||||
|
|
Red yeast rice prevents chronic alcohol-induced liver disease by attenuating oxidative stress and inflammatory response in mice |
|
| Authors: | Weimin Zhang Junqi Yang Jia Liu Xingyu Long Xitong Zhang Jianke Li Chen Hou |
| Affiliation: | 1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China University Key Laboratory of Food Processing Byproducts for Advanced Development and High Value Utilization, Shaanxi Normal University, Xi’an, China Contribution: Formal analysis, Investigation, Methodology, Software, Writing - original draft;2. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China University Key Laboratory of Food Processing Byproducts for Advanced Development and High Value Utilization, Shaanxi Normal University, Xi’an, China Contribution: Investigation, Methodology;3. Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases, China National Research Institute of Food and Fermentation Industries Co., LTD, Beijing, China Contribution: Methodology, Resources, Supervision;4. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China University Key Laboratory of Food Processing Byproducts for Advanced Development and High Value Utilization, Shaanxi Normal University, Xi’an, China Contribution: Data curation, Investigation;5. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China University Key Laboratory of Food Processing Byproducts for Advanced Development and High Value Utilization, Shaanxi Normal University, Xi’an, China Contribution: Writing - review & editing;6. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China |
| Abstract: | |
| Keywords: | alcoholic liver disease inflammatory response oxidative stress red yeast rice |