Consumption of Chinese Tea‐Flavor Liquor Improves Circulating Insulin Levels without Affecting Hepatic Lipid Metabolism‐Related Gene Expression in Sprague‐Dawley Rats

Zheng, Ju‐Sheng; Fu, Yuanqing; Chen, Qi; Huang, Tao; Yang, Jing; Li, Duo

doi:10.1155/2013/842343

Cited by 3 publications

(2 citation statements)

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“…Peroxisome proliferator-activated receptor (PPAR)-α can be activated downstream by AMPK and can facilitate fatty acid export from hepatocytes and oxidation [76] . It has been reported that a fermented ginseng extract can increase the expression of PPAR-α in HepG2 cells [27] .…”

Section: Effect On Livermentioning

confidence: 99%

Ginseng and obesity

2018

Journal of Ginseng Research

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Although ginseng has been shown to have an antiobesity effect, antiobesity-related mechanisms are complex and have not been completely elucidated. In the present study, we evaluated ginseng’s effects on food intake, the digestion, and absorption systems, as well as liver, adipose tissue, and skeletal muscle in order to identify the mechanisms involved. A review of previous in vitro and in vivo studies revealed that ginseng and ginsenosides can increase energy expenditure by stimulating the adenosine monophosphate-activated kinase pathway and can reduce energy intake. Moreover, in high fat diet-induced obese and diabetic individuals, ginseng has shown a two-way adjustment effect on adipogenesis. Nevertheless, most of the previous studies into antiobesity effects of ginseng have been animal based, and there is a paucity of evidence supporting the suggestion that ginseng can exert an antiobesity effect in humans.

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Section: Effect On Livermentioning

confidence: 99%

Ginseng and obesity

2018

Journal of Ginseng Research

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“…However, distilled spirits contribute significantly to alcohol consumption, which has an adverse effect on human health. According to statistics, an increasing number of young people in China do not purchase distilled spirits, which has negatively affected the Chinese liquor market (Zheng et al, 2013). Among the several varieties of Chinese liquor, soybean‐flavored liquors (soybean liquor) are most popular in southern China (Zhang et al, 2005; Zhu et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Formation of basic soybean‐flavor substances using pork fat soaked in rice‐flavored liquor

Qin

Deng

2021

J. Food Process. Preserv.

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Soybean‐flavored liquor is a distilled low‐alcohol spirit that caters to the modern concept of health. The unique process of its formation involves soaking pork fat in rice liquor. However, fundamental research on this topic is limited. To understand the mechanism underlying soybean flavor formation from the pork fat soaking process, we determined the main flavor substances in soybean‐flavored liquor by optimizing the process of pork fat soaking and analyzed the mechanism underlying soybean flavor formation. The optimal content of pork fat for soaking was 10% (m/m). Pork fat hydrolyzes into glycerinum and short‐chain fatty acids, and subsequently forms esters with alcohol. These short‐chain fatty acids, glycerinum, and esters are important soybean flavor contributors. Soaking at 50°C reduced the time required for soybean flavor formation. However, a lower soaking temperature of 20°C affected the stability of soybean flavor. Practical applications This study is the fundamental research on the formation of soybean‐flavored liquor. More in‐depth research on this liquor will contribute to its scientific production and development, and increase its significance as a distilled low‐alcohol spirit, which could be directly imbibed without dilution or mixed with other liquors, and can be used in cooking to enhance the flavors of pork, fish, seafood, and chicken proteins.

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