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Open access Oct 2026

Synergistic changes and interrelationships among chemical composition, aroma, and color during the stir-frying of Sichuan pepper (Zanthoxylum bungeanum maxim.)

This study investigated changes in chemical composition, aroma, and color during Sichuan pepper stir-frying (0–10 min, 120 °C), identifying key contributors and a processing window. An integrated strategy combining colorimetry, electronic nose, HS-GC–MS, HPLC–UV, sensory, antioxidant, and molecular docking/dynamics ana...

Kang-Jie Li, Jing Wang, Xiao-Fei Zhang et al. · 0 citations
Jul 2026

Steaming reduces Polygonum multiflorum hepatotoxicity by modulating gut microbiota-bile acid-FXR/NF-κB signaling in the gut-liver axis.

It is suggested that processing, particularly with black bean decoction (PPM), can alleviate PM-induced hepatotoxicity by reshaping the GM, restoring its metabolic products (SCFAs), normalizing bile acid signaling, and downregulating the FXR/NF-κB inflammatory axis within the gut-liver axis.

Andong Dong, Yaya Bai, Yang Xiao et al. · 0 citations

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