Cargando…
Effects of beer, wine, and baijiu consumption on non-alcoholic fatty liver disease: Potential implications of the flavor compounds in the alcoholic beverages
Non-alcoholic fatty liver disease (NAFLD) is one of the most common causes of chronic liver disease and its global incidence is estimated to be 24%. Beer, wine, and Chinese baijiu have been consumed worldwide including by the NAFLD population. A better understanding of the effects of these alcoholic...
Autores principales: | Zhou, Yabin, Hua, Jin, Huang, Zhiguo |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2023
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9852916/ https://www.ncbi.nlm.nih.gov/pubmed/36687705 http://dx.doi.org/10.3389/fnut.2022.1022977 |
Ejemplares similares
-
Effect of microbial interaction on flavor quality in Chinese baijiu fermentation
por: Gao, Lei, et al.
Publicado: (2022) -
Study on the drunkenness of Chinese Baijiu with representative flavor based on behavioral characteristics
por: Guo, Xuefeng, et al.
Publicado: (2022) -
Post-Exercise Rehydration: Effect of Consumption of Beer with Varying Alcohol Content on Fluid Balance after Mild Dehydration
por: Wijnen, Annemarthe H. C., et al.
Publicado: (2016) -
Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer
por: Lafontaine, Scott, et al.
Publicado: (2020) -
Wine, Beer, Alcohol and Polyphenols on Cardiovascular Disease and Cancer
por: Arranz, Sara, et al.
Publicado: (2012)