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...

Descrición completa

Detalles Bibliográficos

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
Formato:	Artigo
Idioma:	Inglês
Publicado:	Wiley 2026-02-01
Series:	eFood
Assuntos:	Anti‐Aging Antioxidant Dendrobium officinale polysaccharides Fermentation Lactobacillus plantarum
Acceso en liña:	https://doi.org/10.1002/efd2.70132
Tags:	Engadir etiqueta Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!