Decoding the Multi-Component Synergy of Fu Ling Yin Zi for Anti-Oxidative Stress Applications: Formulation Optimization, Molecular Docking, Cell-Based Validation, and 3D-Printed Dysphagia-Friendly Diets.

Cai You, Yining Feng, Chengjun Wu, Ayyoob Ujala, Siddiki Md Robin Hossain, Qin Hu, Tianzhu Guan, Jia Xu

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing 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

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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

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0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

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5 · Who and what money

Authors and funding

8 authors.

Cai YouHealth Science Center, Ningbo University, Ningbo 315211, China.

Yining FengSchool of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.ORCID 0009-0003-4482-6680

Chengjun WuSchool of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Ayyoob UjalaSchool of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Siddiki Md Robin HossainSchool of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Qin HuSchool of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Tianzhu GuanSchool of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.ORCID 0000-0001-6395-7019

Jia XuHealth Science Center, Ningbo University, Ningbo 315211, China.ORCID 0000-0002-2334-3255

Funding

Kashi University KSUZDSYS202305Ningbo University GJPY2025010Postgraduate Research & Practice Innovation Program of Jiangsu Province KYCX24_3866 and KYCX23_3561the Ningbo Natural Science Foundation of China 2023J372Zhejiang Provincial Natural Science Foundation LY22C110001, LMS26C110001

6 · The paper itself

Abstract

Developing functional foods that address both oxidative stress and physiological challenges like dysphagia is a critical frontier in personalized nutrition. This study investigates the multi-component synergy of Fu Ling Yin Zi (FLYZ), a traditional dietary therapy, and translates its functional properties into a 3D-printed dysphagia-friendly food. Using response surface methodology, the optimal FLYZ formulation was established at a 5:1:5 ratio of

Indexed as

3D printing foodFu Ling Yin Zimolecular dockingnetwork pharmacologysynergistic antioxidant

Identifiers

PMID42354175

DOI10.3390/foods15122206

PMCPMC13297913

What Socratic holds

Textmetadata

LicenceCC BY

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Registered trials

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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.