Effect of Blueberry Anthocyanin-Rich Extracts on Peripheral and Hippocampal Antioxidant Defensiveness: The Analysis of the Serum Fatty Acid Species and Gut Microbiota Profile

Dietary Supplementation of Black Rice Anthocyanin Extract Regulates Cholesterol Metabolism and Improves Gut Microbiota Dysbiosis in C57BL/6J Mice Fed a High‐Fat and Cholesterol Diet

(2020) Hao Wang et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Neurobiology of BDNF in fear memory, sensitivity to stress, and stress-related disorders

(2020) Michael Notaras et al.   MOLECULAR PSYCHIATRY

Omega-3 fatty acids ameliorate cognitive dysfunction in schizophrenia patients with metabolic syndrome

(2020) Wei Tang et al.   BRAIN BEHAVIOR AND IMMUNITY

Anthocyanins and Human Health—A Focus on Oxidative Stress, Inflammation and Disease

(2020) Hollie Speer et al.   Antioxidants

Serum Ceramide Reduction by Blueberry Anthocyanin-Rich Extract Alleviates Insulin Resistance in Hyperlipidemia Mice

(2020) Xu Si et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Increased nitro-oxidative stress toxicity as a major determinant of increased blood pressure in mood disorders.

(2020) Kamila Landucci Bonifácio et al.   JOURNAL OF AFFECTIVE DISORDERS

Lycium barbarum polysaccharide attenuates myocardial injury in high-fat diet-fed mice through manipulating the gut microbiome and fecal metabolome

(2020) Zheng Zhang et al.   FOOD RESEARCH INTERNATIONAL

Excessive Oxidative Stress Contributes to Increased Acute ER Stress Kidney Injury in Aged Mice

(2019) Xiaoyan Liu et al.   Oxidative Medicine and Cellular Longevity

Anthocyanins from Lycium ruthenicum Murr. Ameliorated d-Galactose-Induced Memory Impairment, Oxidative Stress, and Neuroinflammation in Adult Rats

(2019) Shasha Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Hippocampal activation of 5-HT1B receptors and BDNF production by vagus nerve stimulation in rats under chronic restraint stress

(2019) Hwa Chul Shin et al.   EUROPEAN JOURNAL OF NEUROSCIENCE

Intestinal pathophysiological and microbial changes in sickle cell disease: Potential targets for therapeutic intervention

(2019) Dibyendu Dutta et al.   BRITISH JOURNAL OF HAEMATOLOGY

Chemotherapy-induced neuroinflammation is associated with disrupted colonic and bacterial homeostasis in female mice

(2019) B. R. Loman et al.   Scientific Reports

Antioxidant activity of high purity blueberry anthocyanins and the effects on human intestinal microbiota

(2019) Li Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice

(2018) Emmanuel Kwaw et al.   FOOD CHEMISTRY

Gamma-aminobutyric Acid Enriched Rice Bran Diet Attenuates Insulin Resistance and Balances Energy Expenditure via Modification of Gut Microbiota and Short-Chain Fatty Acids

(2018) Xu Si et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Gut Microbiome-Induced Shift of Acetate to Butyrate Positively Manages Dysbiosis in High Fat Diet

(2018) Xu Si et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Metaproteomics reveals associations between microbiome and intestinal extracellular vesicle proteins in pediatric inflammatory bowel disease

(2018) Xu Zhang et al.   Nature Communications

Role of gut microbiota and oxidative stress in the progression of non-alcoholic fatty liver disease to hepatocarcinoma: Current and innovative therapeutic approaches

(2018) Antonella Borrelli et al.   Redox Biology

Gut microbiota modulation accounts for the neuroprotective properties of anthocyanins

(2018) Cláudia Marques et al.   Scientific Reports

Metabolism of anthocyanins and consequent effects on the gut microbiota

(2018) Lingmin Tian et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Antioxidant potential and phenolic profile of blackberry anthocyanin extract followed by human gut microbiota fermentation

(2018) Vemana Gowd et al.   FOOD RESEARCH INTERNATIONAL

Anthocyanin Tissue Bioavailability in Animals: Possible Implications for Human Health. A Systematic Review

(2018) Berner Andrée Sandoval-Ramírez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oxidative stress-induced cognitive impairment in obesity can be reversed by vitamin D administration in rats

(2017) Ghazaleh Hajiluian et al.   NUTRITIONAL NEUROSCIENCE

Anthocyanins abrogate glutamate-induced AMPK activation, oxidative stress, neuroinflammation, and neurodegeneration in postnatal rat brain

(2016) Shahid Ali Shah et al.   Journal of Neuroinflammation

Plasma Phospholipid Fatty Acid Profile is Altered in Both Septic and Non-Septic Critically Ill: A Correlation with Inflammatory Markers and Albumin

(2016) František Novak et al.   LIPIDS

Anthocyanins Reversed D-Galactose-Induced Oxidative Stress and Neuroinflammation Mediated Cognitive Impairment in Adult Rats

(2016) Shafiq Ur Rehman et al.   MOLECULAR NEUROBIOLOGY

Anthocyanins protect against LPS-induced oxidative stress-mediated neuroinflammation and neurodegeneration in the adult mouse cortex

(2016) Muhammad Sohail Khan et al.   NEUROCHEMISTRY INTERNATIONAL

Oxidative stress and mitochondrial dysfunction-linked neurodegenerative disorders

(2016) Md. Torequl Islam   NEUROLOGICAL RESEARCH

Butyrate, neuroepigenetics and the gut microbiome: Can a high fiber diet improve brain health?

(2016) Megan W. Bourassa et al.   NEUROSCIENCE LETTERS

Plasma bioavailability and regional brain distribution of polyphenols from apple/grape seed and bilberry extracts in a young swine model

(2015) Tzu-Ying Chen et al.   MOLECULAR NUTRITION & FOOD RESEARCH

The gut microbiota, bacterial metabolites and colorectal cancer

(2014) Petra Louis et al.   NATURE REVIEWS MICROBIOLOGY

Control of appetite and energy intake by SCFA: what are the potential underlying mechanisms?

(2014) Edward S. Chambers et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

The short-chain fatty acid acetate reduces appetite via a central homeostatic mechanism

(2014) Gary Frost et al.   Nature Communications

Xenobiotic Metabolism and Berry Flavonoid Transport across the Blood−Brain Barrier†

(2010) Paul E. Milbury et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY