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Potential interventions and interactions of bioactive polyphenols and functional polysaccharides to alleviate inflammatory bowel disease - A review.

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Title: Potential interventions and interactions of bioactive polyphenols and functional polysaccharides to alleviate inflammatory bowel disease - A review.
Authors: Farid MS; College of Food Science and Engineering, Ningbo University, Ningbo 315800, China., Shafique B; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China., Xu R; College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China., Łopusiewicz Ł; School of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, 59 Okopowa Str. Warszawa, 01-043, Poland; Institute of Pharmacy, Department Pharmaceutical Biology, Greifswald University, Friedrich-Ludwig-Jahn-Str. 17, 17489 Greifswald, Germany., Zhao C; College of Food Science and Engineering, Jilin University, Changchun 130062, China. Electronic address: czhao@jlu.edu.cn.
Source: Food chemistry [Food Chem] 2025 Jan 01; Vol. 462, pp. 140951. Date of Electronic Publication: 2024 Aug 22.
Publication Type: Journal Article; Review
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
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PubType: Academic Journal
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  Data: <searchLink fieldCode="AU" term="%22Farid+MS%22">Farid MS</searchLink>; College of Food Science and Engineering, Ningbo University, Ningbo 315800, China.<br /><searchLink fieldCode="AU" term="%22Shafique+B%22">Shafique B</searchLink>; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.<br /><searchLink fieldCode="AU" term="%22Xu+R%22">Xu R</searchLink>; College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China.<br /><searchLink fieldCode="AU" term="%22Łopusiewicz+Ł%22">Łopusiewicz Ł</searchLink>; School of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, 59 Okopowa Str. Warszawa, 01-043, Poland; Institute of Pharmacy, Department Pharmaceutical Biology, Greifswald University, Friedrich-Ludwig-Jahn-Str. 17, 17489 Greifswald, Germany.<br /><searchLink fieldCode="AU" term="%22Zhao+C%22">Zhao C</searchLink>; College of Food Science and Engineering, Jilin University, Changchun 130062, China. Electronic address: czhao@jlu.edu.cn.
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  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2025 Jan 01; Vol. 462, pp. 140951. <i>Date of Electronic Publication: </i>2024 Aug 22.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.foodchem.2024.140951
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      – Code: eng
        Text: English
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              Text: 2025 Jan 01
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