Clinical & Medical Biochemistry

Department of Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, China

Biography

Lijing Ke is the Principal Investigator at the School of Food Science and Biotechnology at Zhejiang Gongshang University. His major research interest is the active components and micro/nanostructures in traditional Chinese food and medicine, as well as the underlying biological mechanism of their functions. With growing evidence, the self-assembled colloidal particles of food components, formed during processing, are of great importance to their functions.

Publications

• Commentary   
  The Role of Nutrition and Dietary Patterns in Fatty Liver Disease
  Author(s): Lijing Ke*
  
  Liver is located in the upper right portion of the mid-region, which is protected by the rib cage. It has two primary flaps made up of minuscule lobules. The liver cells have two distinct sources of blood supply. The hepatic course carries oxygen-rich blood from the heart, while the entrance vein transports supplements from the digestive system and the spleen. Liver function is to produces bile, a liquid that contains, among other things, water, synthetic compounds, and bile acids. Bile is stored in the gallbladder, and when food enters the duodenum (the first segment of the small digestive tract), bile is released to aid in food absorption. Liver is the only organ in the body that can easily replace harmed cells; however, when enough cells are lost, the liver will most likely be unable to address the body's issues .. View more»
  

  DOI: 10.35248/2471-2663.21.7.105

  Abstract HTML PDF