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Food & Function

Linking the chemistry and physics of food with health and nutrition

Paper

Mulberry anthocyanin extract regulates glucose metabolism by promotion of glycogen synthesis and reduction of gluconeogenesis in human HepG2 cells

Fujie Yan,abc   Ji Zhang,d   Lingxia Zhangabc and   Xiaodong Zheng*abc  
*
Corresponding authors
a
Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, People's Republic of China
E-mail: foodbiotech@zju.edu.cn
Fax: +86 571 86971139
Tel: +86 571 86098861
b
Zhejiang Key Laboratory for Agro-food Processing, Zhejiang University, Hangzhou 310058, People's Republic of China
c
Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China
d
Biology Lab Center, Zhejiang University, Hangzhou 310058, People's Republic of China
Food Funct., 2016,7, 425-433

DOI: 10.1039/C5FO00841G
Received 12 Jul 2015, Accepted 27 Sep 2015
First published online 29 Sep 2015

This article is part of themed collection: Most accessed Food & Function articles in 2016
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Supplementary Info