Publications by authors named "Meng-Xue Yao"
Article Synopsis
- The study investigates how frying Chrysanthemi Flos affects its chemical composition and liver-protective efficacy, utilizing advanced chromatography techniques for analysis.
- Significant changes were observed post-frying, with increases in some beneficial compounds like luteolin and decreases in others like chlorogenic acid, indicating differences in quality.
- Both raw and fried Chrysanthemi Flos demonstrated protective effects against liver injury in mice, showing reduced liver enzyme levels and inflammation, suggesting potential therapeutic benefits.