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 WangPublished 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.