Bio
We haven't found any bio for you yet.
Researcher Links
Loading links...
Publications by Type
Loading publications…
The last 5 uploaded publications
Stigmasterol attenuates atherosclerosis by inhibiting inflammatory signaling and foam cell formation
Baiyi Lu, Fan Xiao, Qinjun Zhang, Yao Xie, Mengmeng Wang, Jesus Simal Gandara, Yan Liu, Thomas Efferth, Weisu Huang, Jianfu Shen, Jianbo Xiao (2025). Stigmasterol attenuates atherosclerosis by inhibiting inflammatory signaling and foam cell formation. , 2(4), DOI: https://doi.org/10.1002/imo2.70056.
Article69 days agoSingle‐Cell Transcriptomics Reveals the Difference of Aortic Atherosclerosis Response to Phytosterols and Oxidation Products of Sterols
Zhangtie Wang, Mengmeng Wang, Yunrui Lu, Yongli Ji, Jesus Simal Gandara, Fan Xiao, Yan Liu, Liangxiao Zhang, Maurizio Battino, Peiwu Li, Jianbo Xiao, Yao Xie, Baiyi Lu (2023). Single‐Cell Transcriptomics Reveals the Difference of Aortic Atherosclerosis Response to Phytosterols and Oxidation Products of Sterols. , 67(12), DOI: https://doi.org/10.1002/mnfr.202200811.
Article69 days agoCoarse cereals modulating chronic low-grade inflammation: review
Yongzhu Zhang, Esra Çapanoğlu, Linshu Jiao, Liqing Yin, Xianjin Liu, Ran Wang, Jianbo Xiao, Baiyi Lu (2022). Coarse cereals modulating chronic low-grade inflammation: review. , 63(29), DOI: https://doi.org/10.1080/10408398.2022.2070596.
Article69 days agoEdible flowers as functional raw materials: A review on anti-aging properties
Qi Chen, Baojun Xu, Weisu Huang, Amel Thanina Amrouche, Maurizio Battino, Jesus Simal Gandara, Rosa Tundis, Jianbo Xiao, Liang Zou, Baiyi Lu (2020). Edible flowers as functional raw materials: A review on anti-aging properties. , 106, DOI: https://doi.org/10.1016/j.tifs.2020.09.023.
Article69 days agoDietary Protective Potential of Fucoxanthin as an Active Food Component on Neurological Disorders
Yufeng Chen, Hao Lü, Yicheng Ding, Shulai Liu, Yuting Ding, Baiyi Lu, Jianbo Xiao, Xuxia Zhou (2023). Dietary Protective Potential of Fucoxanthin as an Active Food Component on Neurological Disorders. , 71(8), DOI: https://doi.org/10.1021/acs.jafc.2c08249.
Article69 days ago