Hengshun Aromatic Vinegar Improves Glycolipid Metabolism in Type 2 Diabetes Mellitus via Regulating PGC-1α/PGC-1β Pathway

• 主要な著者: Guoquan Li (著者), Xuemei Tan (著者), Bao Zhang (著者), Linshu Guan (著者), Yidan Zhang (著者), Lianhong Yin (著者), Meng Gao (著者), Shenghu Zhu (著者), Lina Xu (著者)
• フォーマット: 図書
• 出版事項: Frontiers Media S.A., 2021-04-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: Connect to this object online.

Hengshun aromatic vinegar (HSAV), produced by typical solid-state or liquid-state fermentation techniques, is consumed worldwide as a food condiment. HSAV shows multiple bioactivities, but its activity in type 2 diabetes mellitus (T2DM) and possible mechanisms have not been reported. In this study,...