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Optimization of Processing Technology of Honey Bran-fried Rosae Laevigatae Fructus and Analysis of Its Mechanism in Treatment of Ulcerative Colitis
XXXX | 更新时间：2025-06-30

    • Optimization of Processing Technology of Honey Bran-fried Rosae Laevigatae Fructus and Analysis of Its Mechanism in Treatment of Ulcerative Colitis

    • “最新研究发现，蜜糠炒金樱子炮制工艺关键参数明确，可有效缓解DSS诱导的溃疡性结肠炎，作用机制可能与抑制NF-κB/TLR4/MAPK通路激活有关。”
    • Chinese Journal of Experimental Traditional Medical Formulae   Pages: 1-9(2025)

    • DOI：10.13422/j.cnki.syfjx.20251065    

      CLC： R242;R943.1;R574

    • Received：22 September 2024，

      Accepted：27 November 2024，

      Published Online：30 June 2025，

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  • LIU Bin, ZHONG Lingyun, LUO Hongbing, et al. Optimization of Processing Technology of Honey Bran-fried Rosae Laevigatae Fructus and Analysis of Its Mechanism in Treatment of Ulcerative Colitis[J/OL]. Chinese journal of experimental traditional medical formulae, 2025, 1-9. DOI： 10.13422/j.cnki.syfjx.20251065.

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Related Author

DENG Yasheng
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Related Institution

Guangxi University of Chinese Medicine
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Henan Collaborative Innovation Center for Research and Development on the Whole Industry Chain of Yu-yao，Henan Engineering Research Center of Chinese Traditional Medicine Special Processing Technology， Henan Engineering Technology Research Center for Integrated Production of Chinese Medicine， Henan Provincial Key Laboratory of Traditional Chinese Medicine for Decoction Pieces Processing， Collaborative Innovation Center for Chinese Medicine and Respiratory Diseases Co-constructed by Henan Province & Ministry of Education，Henan University of Chinese Medicine
School of Traditional Chinese Medicine， Beijing University of Chinese Medicine
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