Comparison of Three Fermentation Methods for Enhancing Antioxidant and Anti‐Aging Properties in Dendrobium officinale Polysaccharides

ABSTRACT Excessive free radicals accelerate aging, while antioxidant supplementation mitigates oxidative damage and promote lifespan extension. Dendrobium officinale polysaccharides (DOPs) exhibit strong antioxidant properties, which can be enhanced through fermentation. In this study, we compared t...

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מידע ביבליוגרפי

Principais autores:	Jian‐Peng Lei, Yun‐Shu Li, Hao‐Yu Wang, Xin‐Jian Wu, Jin‐Qi Liu, Zhen‐Yuan Xu, Yu‐Hang Jiang, Ting Wang, Meihong Fu, Jian Dai, Fei‐Fei Gao, Xian‐Ying Cao, Kai Wang
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	Wiley 2026-02-01
סדרה:	eFood
נושאים:	Anti‐Aging Antioxidant Dendrobium officinale polysaccharides Fermentation Lactobacillus plantarum
גישה מקוונת:	https://doi.org/10.1002/efd2.70132
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