Hericium erinaceus Compound Beverage and Its Ameliorative Effect on Alcohol-induced Oxidative Injury in Rats

Hericium erinaceus Compound Beverage and Its Ameliorative Effect on Alcohol-induced Oxidative Injury in Rats

Objective: To develop a Hericium erinaceus beverage and investigate its protective effect on alcohol-induced gastric mucosa injury in vivo. The antioxidant properties were possessed by H. erinaceus, and the gastrointestinal tract was protected. Methods: Using H. erinaceus extract as the main raw mat...

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Bibliographic Details
Main Authors: Wenfang ZHANG, Chenglin WU, Huan NING, Zhuanzhuan LI, Liying ZHAI, Haoran YANG, Jing WANG, Xuyuan ZHANG, Nan QIN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-06-01
Series:Shipin gongye ke-ji
Subjects:
hericium erinaceus
process optimization
compound beverage
alcohol oxidative injury
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060455
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