In vitro digestive properties and the bioactive effect of walnut green husk on human gut microbiota
These results indicated that WGH could have antioxidant and anti-inflammatory activities in the human gut, which could improve the economical value of WGH in the food industry.
Authors
- Fengjiao Xin (ORCID: https://orcid.org/0000-0003-4656-7734)
- Xiaolan Zhao (ORCID: https://orcid.org/0000-0002-8302-6905)
- Tianyi Gu (ORCID: https://orcid.org/0000-0003-0767-4537)
- Zhuochen Wang (ORCID: https://orcid.org/0000-0002-8116-6090)
- Zhen Li (ORCID: https://orcid.org/0000-0002-2335-3744)
- Bing Liu (ORCID: https://orcid.org/0000-0002-2608-6434)
- Yulong Li (ORCID: https://orcid.org/0000-0001-5072-9834)
- Boting Wen
- Yulu Wang (ORCID: https://orcid.org/0000-0002-8320-3529)
- Shujun Liu (ORCID: https://orcid.org/0000-0001-7816-1435)
- Jiabao Ying
Institutions
- Tianjin University of Science and Technology (CN)
- Institute of Food Science and Technology (CN)
- Anhui Academy of Agricultural Sciences (CN)
- Chinese Academy of Agricultural Sciences (CN)
Publication Details
- Journal
- Frontiers in Microbiology
- Published
- 2024-08-16
- DOI
- https://doi.org/10.3389/fmicb.2024.1392774
- Citations
- 2
- Primary Topic
- Nuts composition and effects
- Type
- article
- Field-Weighted Citation Impact
- 0.62
Funders
- Chinese Academy of Agricultural Sciences
- Agricultural Science and Technology Innovation Program