Nutrients | |
Maltol, a Food Flavoring Agent, Attenuates Acute Alcohol-Induced Oxidative Damage in Mice | |
Ye Han2  Qi Xu2  Jiang-ning Hu1  Xin-yue Han2  Wei Li2  | |
[1] State Key Laboratory of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang 330047, China; E-Mail:;College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; E-Mails: | |
关键词: maltol; red ginseng; alcohol-induced liver injury; oxidative stress; | |
DOI : 10.3390/nu7010682 | |
来源: mdpi | |
【 摘 要 】
The purpose of this study was to evaluate the hepatoprotective effect of maltol, a food-flavoring agent, on alcohol-induced acute oxidative damage in mice. Maltol used in this study was isolated from red ginseng (
【 授权许可】
CC BY
© 2015 by the authors; licensee MDPI, Basel, Switzerland.
【 预 览 】
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