File Download
There are no files associated with this item.
Links for fulltext
(May Require Subscription)
- Publisher Website: 10.1016/j.jnutbio.2016.09.005
- Scopus: eid_2-s2.0-84991492427
- PMID: 27736731
- WOS: WOS:000388431000014
- Find via
Supplementary
- Citations:
- Appears in Collections:
Article: Concomitant ingestion of lactic acid bacteria and black tea synergistically enhances flavonoid bioavailability and attenuates D-galactose-induced oxidative stress in mice via modulating glutathione antioxidant system
Title | Concomitant ingestion of lactic acid bacteria and black tea synergistically enhances flavonoid bioavailability and attenuates D-galactose-induced oxidative stress in mice via modulating glutathione antioxidant system |
---|---|
Authors | |
Keywords | Black tea Flavonoid bioavailability Glutathione LAB fermentation Nrf2 Oxidative stress |
Issue Date | 2016 |
Publisher | Elsevier Inc. The Journal's web site is located at http://www.elsevier.com/locate/jnutbio |
Citation | The Journal of Nutritional Biochemistry, 2016, v. 38 n. 12, p. 116-124 How to Cite? |
Persistent Identifier | http://hdl.handle.net/10722/238796 |
ISSN | 2023 Impact Factor: 4.8 2023 SCImago Journal Rankings: 1.136 |
ISI Accession Number ID |
DC Field | Value | Language |
---|---|---|
dc.contributor.author | ZHAO, D | - |
dc.contributor.author | Shah, N | - |
dc.date.accessioned | 2017-02-20T01:26:08Z | - |
dc.date.available | 2017-02-20T01:26:08Z | - |
dc.date.issued | 2016 | - |
dc.identifier.citation | The Journal of Nutritional Biochemistry, 2016, v. 38 n. 12, p. 116-124 | - |
dc.identifier.issn | 0955-2863 | - |
dc.identifier.uri | http://hdl.handle.net/10722/238796 | - |
dc.language | eng | - |
dc.publisher | Elsevier Inc. The Journal's web site is located at http://www.elsevier.com/locate/jnutbio | - |
dc.relation.ispartof | The Journal of Nutritional Biochemistry | - |
dc.rights | Posting accepted manuscript (postprint): © <year>. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ | - |
dc.subject | Black tea | - |
dc.subject | Flavonoid bioavailability | - |
dc.subject | Glutathione | - |
dc.subject | LAB fermentation | - |
dc.subject | Nrf2 | - |
dc.subject | Oxidative stress | - |
dc.title | Concomitant ingestion of lactic acid bacteria and black tea synergistically enhances flavonoid bioavailability and attenuates D-galactose-induced oxidative stress in mice via modulating glutathione antioxidant system | - |
dc.type | Article | - |
dc.identifier.email | Shah, N: npshah@hku.hk | - |
dc.identifier.authority | Shah, N=rp01571 | - |
dc.identifier.doi | 10.1016/j.jnutbio.2016.09.005 | - |
dc.identifier.pmid | 27736731 | - |
dc.identifier.scopus | eid_2-s2.0-84991492427 | - |
dc.identifier.hkuros | 271472 | - |
dc.identifier.hkuros | 271603 | - |
dc.identifier.volume | 38 | - |
dc.identifier.issue | 12 | - |
dc.identifier.spage | 116 | - |
dc.identifier.epage | 124 | - |
dc.identifier.isi | WOS:000388431000014 | - |
dc.publisher.place | United States | - |
dc.identifier.issnl | 0955-2863 | - |