Figure 4.
Effect of bile acids and short chain fatty acids on upregulation and downregulation of inflammatory processes which lead to HCC. a Su et al., 2012 [74], b Zhang et al., 2012 [75], c Yamada et al., 2018 [76], d Xie et al., 2017 [77], e Xie et al., 2021 [78], f Ma et al., 2018 [79], g Singh et al., 2018 [80], h Lee et al., 2020 [82], i Janssen et al., 2017 [83], j Gupta et al., 2019 [84], k Wang et al., 2013 [85], l Matsui-Yuasa et al., 2016 [86].
