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...
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.· Journal of Ethnopharmacology· 0 citations
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