Evidence map›Paper›PMID 36908357›Full record

ArticleJournal of food science and technology2023

Anti-inflammatory effects of fish bone fermented using

Ya-Ting Chen, Shu-Jen Chen, Li-Jung Yin, Chun-Yi Hu, Cheng-Di Dong, Reeta Rani Singhania, Shu-Ling Hsieh

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science and technology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed.

  1. Article
  2. Review
  3. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Ya-Ting ChenDepartment of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan.ORCID 0000-0001-7881-5873
Shu-Jen ChenDepartment of Chemical and Materials Engineering, National Kaohsiung University of Science and Technology, Kaohsiung, 80778 Taiwan.
Li-Jung YinDepartment of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan.
Chun-Yi HuDepartment of Food Science and Nutrition, Meiho University, Pingtung, 912009 Taiwan.
Cheng-Di DongDepartment of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan.
Reeta Rani SinghaniaDepartment of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan.
Shu-Ling HsiehDepartment of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Fish bones are the by-products of aquatic and fishery processing, which are often discarded. However, it has been considered having health-promoting by containing many essential nutrients. This study investigates the anti-inflammatory effect of fish bone fermented by

Indexed as

Anti-inflammatoryFermentationFish boneMonascus purpureusNF-κB

Identifiers

PMID36908357
PMCPMC9998776

What Socratic holds

Textmetadata
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.