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Evaluation of the intracellular lipid-lowering effect of polyphenols extract from highland barley in HepG2 cells

Yijun Yao Zhifang Li Bowen Qin Xingrong Ju Lifeng Wang

食品科学与人类健康(英文)2024，Vol.13Issue(1)：P.454-461,8.

食品科学与人类健康(英文)2024，Vol.13Issue(1)：P.454-461,8.DOI:10.26599/FSHW.2022.9250039

Evaluation of the intracellular lipid-lowering effect of polyphenols extract from highland barley in HepG2 cells

Yijun Yao ¹Zhifang Li ¹Bowen Qin ¹Xingrong Ju ¹Lifeng Wang¹

作者信息

1. College of Food Science and Engineering/Collaborative Innovation Centre for Modern Grain Circulation and Safety,Nanjing University of Finance and Economics,Nanjing 210023,China
折叠

摘要

关键词

Highland barley/Polyphenols extract/Lipid-lowering effect/HepG2 cells

分类

轻工纺织

引用本文复制引用

Yijun Yao,Zhifang Li,Bowen Qin,Xingrong Ju,Lifeng Wang..Evaluation of the intracellular lipid-lowering effect of polyphenols extract from highland barley in HepG2 cells[J].食品科学与人类健康(英文),2024,13(1):P.454-461,8.

基金项目

financially supported by the National Key Research and Development Program of China(2021YFD2100904) （2021YFD2100904）

the National Natural Science Foundation of China(31871729,32172147) （31871729,32172147）

the Modern Agriculture key Project of Jiangsu Province of China(BE2022317) （BE2022317）

the Modern Agricultural Industrial Technology System Construction Project of Jiangsu Province of China(JATS[2021]522) （JATS[2021]522）

a project funded by the Priority Academic Program Development of Jiangsu Higher Education Institutions(PAPD)。（PAPD）

食品科学与人类健康(英文)

OACSTPCD

ISSN：2097-0765

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