6 Papers
Jing Yu is an academic researcher from Guangdong Pharmaceutical University. The author has contributed to research in topics: Medicine & Biology. The author has an hindex of 1, co-authored 1 publications.
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Papers
Tea Polyphenols as Prospective Natural Attenuators of Brain Aging
TL;DR: The interaction between human neurological function and the gut microbiota suggests that intervention with tea polyphenols is a possible way to alleviate brain-aging, and these substances may be regarded as potential neuroprotective substances which can act with high efficiency and low toxicity.
Dietary Polyphenols as Prospective Natural-Compound Depression Treatment from the Perspective of Intestinal Microbiota Regulation
Xuanpeng Wang,Jing Yu,Xin Zhang +2 more
TL;DR: In this paper , the authors discuss the interaction between dietary polyphenols and intestinal microbiota to better assess the potential preventive effects of dietary poly-phenols on depression by modulating the host gut microbiota.
The influence of N-based group doping on surface potential of TiO2 electron transport layer prepared by Sol-gel and sputtering techniques
TL;DR: In this article , the surface potential and sheet carrier concentration of Sol-gel and DC-PMS TiO 2 ETLs were analyzed and the deterioration of surface potential was discussed.
Editorial: Pathogenic microbes: Multi-omics analysis of host-pathogen interactions and immune regulation
Xuanpeng Wang,Jing Yu,Xin Zhang +2 more
TL;DR: Wang et al. as discussed by the authors presented an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY) under which the use, distribution or reproduction in other forums is permitted, provided the original author and the copyright owner are credited and that the original publication in this journal is cited.
Antioxidant property and their free, soluble conjugate and insoluble-bound phenolic contents in selected beans
TL;DR: In this article, the antioxidant properties and total phenolic content (free, soluble conjugate, insoluble-bound fraction) of 14 beans from China were evaluated systematically and the results showed that beans had diverse antioxidant capacities and the variation was very large.