3篇
您的检索式：作者名="Hanqian Jiang"
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| 1 | Polyphenol components in black chokeberry(Aronia melanocarpa)as clinically proven diseases control factors——an overview显示文摘The black chokeberry is rich in polyphenols,including flavonoids with anthocyanins,flavanols and lavonols as the main components and a variety of phenolic acids represented by chlorogenic acid.Because of these polyphenols,black chokeberry has the effect of preventing and adjuvant therapy diseases.This study summarized the current research results on the types and contents of functional components in black chokeberry,and analyzed their digestion,absorption and metabolism in human body.On this basis,the disease control functions that have been proved effective in clinical research were reviewed and analyzed.These studies showed that black chokeberry have good prevention and adjuvant therapy effects on hyperlipidemia,hypertension,diabetes and inflammation.Because there are different functional components in black chokeberry,its prevention and treatment of the same disease can come from multiple pathways,which provides a more reliable effectiveness for the disease control of different populations. | Ningxuan Gao Chi Shu Yuehua Wang Jinlong Tian Yuxi Lang Chenyu Jin Xingyue Cui Hanqian Jiang Shi’an Liu Zhiying Li Wei Chen Hao Xu Bin Li | 2024 | Food Science and Human Wellness2024，13，3： | 0 |
| 2 | Preventive effect of kiwi berry(Actinidia arguta)on loperamide-induced constipation显示文摘Constipation is a common intestinal disease.Kiwi berries can effectively prevent constipation.However,studies have yet to be done to determine how kiwi berries prevent constipation.For two weeks,mice in this study were continually orally gavaged with kiwi berry,loperamide,or a combination of the 2.This study found that the kiwi group's feces had more water than the constipated mice.In addition,kiwi berries can speed up gastrointestinal transit(GI),shorten the time it takes to pass the first dark stool,and dramatically enhance body weight gain.In the interstitial cells of Caj al(ICC)cells and colon tissues,alterations in the protein expression of vasoactive intestinal peptide(VIP),cyclic adenosine monophosphate(cAMP),protein kinase A(PKA),and aquapcrin-3(AQP3)were found.At 3,6,and 12 h of ICC cells and mouse colon,the kiwi group's VIP,cAMP,PKA,and AQP3 protein expression levels were lower than those of the constipated mice.The kiwi berry can decrease the Firmicutes to Bacteroidetes ratio and boost the diversity and quantity of gut microbiota.By influencing the gut microbiota and VIP-cAMP-PKA-AQP3 signaling pathway,kiwi berries prevent constipation. | Jiyue Zhang Bin Li Ningxuan Gao Haikun Li Xingyue Cui Hanqian Jiang Siyi Tang Chenyu Jin Jinlong Tian | 2024 | Food Science and Human Wellness2024，13，3： | 0 |
| 3 | The effect of kiwi berry(Actinidia arguta)on preventing and alleviating loperamide-induced constipation显示文摘This research aimed to study the preventive and relieving outcomes of kiwi berry on constipation.The administration of kiwi berries to mice resulted in a significant increase in body weight gain of 148.2%compared to mice that were constipated.The number of stools and the water content of stools both increased by 138.5%and 106.5%,respectively.The gastrointestinal transit rate increased by 45.3%,and the time it took for the first dark stool to form decreased by 57.5%.The levels of the excitability neurotransmitters were found to be higher in the group that had been given kiwi berries in comparison to the group that had been given loperamide.The opposite results were produced by vasoactive intestinal peptide(VIP)and aquaporin-3(AQP3).In addition,kiwi berry consumption may lessen epithelial cell apoptosis and promote colon health.All the results point to kiwi berries as an extremely promising food supplement for the prevention and relief of constipation in the future since they successfully prevent and alleviate constipation brought on by loperamide. | Jiyue Zhang Dongnan Li Qilin Tian Yumeng Ding Hanqian Jiang Guang Xin Shunchang Cheng Siyi Tang Chenyu Jin Jinlong Tian Bin Li | 2023 | Food Innovation and Advances2023，2，1： | 0 |
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