Protective effect and mechanism of action of mulberry marc anthocyanins on carbon tetrachloride-induced liver fibrosis in rats
Mulberry fruit is widely consumed either fresh or in processed food products such as juice, mulberry jelly and jam. Conversely, mulberry marc, the solid component after juicing, is primarily a waste product or used in animal fodder, despite being rich in anthocyanins. Anthocyanins have been reported...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2016-06-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464616301153 |