Three Novel Dietary Phenolic Compounds from Pickled Raphanus Sativus L. Inhibit Lipid Accumulation in Obese Mice by Modulating the Gut Microbiota Composition.

Lingyu ZhangQianying DengYaqi ZhangDaren WuGuiling LiJingwen LiuLingyu ZhangHui-Min David Wang

Published in: Molecular nutrition & food research (2021)

These data suggest that phenolic compounds extracted from pickled radish possess excellent lipid-lowering capacity, providing a theoretical basis for further analysis of the nutritional value of pickled radish.

Keyphrases

electronic health record
big data
fatty acid
data analysis