Tapioca starch nanoparticles loaded with astaxanthin extend the lifespan of <scp> <i>Caenorhabditis elegans</i> </scp> by activating <scp>DAF</scp> ‐16
Year: 2025
Type: article
Language: en
Topic: Genetics, Aging, and Longevity in Model Organisms
Authors and affiliations:
raw_author_name: Wentong Chen
raw_affiliation_strings: College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control Guangdong Ocean University  Zhanjiang China
These authors contributed equally
College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Guangdong Ocean University, Zhanjiang, China
raw_author_name: Bingbing Song
raw_affiliation_strings: Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University  Dalian China
College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control Guangdong Ocean University  Zhanjiang China
College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Guangdong Ocean University, Zhanjiang, China
These authors contributed equally
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
raw_author_name: Wen Xia
raw_affiliation_strings: Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University  Dalian China
College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control Guangdong Ocean University  Zhanjiang China
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Guangdong Ocean University, Zhanjiang, China
raw_author_name: Rui Hai Liu
raw_affiliation_strings: Department of Food Science, Stocking Hall Cornell University  Ithaca NY USA
Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY, USA