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Active Components and Antioxidant, Hypoglycaemic and Antihypertensive Activities of Fermented Pyropia yezoensis

To develop the fermented food of Porphyra yezoensis, monascus and compound yeast and lactic acid bacteria were used to ferment Porphyra yezoensis. The active ingredients of Porphyra yezoensis during fermentation were determined, and their antioxidant, hypoglycemic and antihypertensive activities wer...

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Hoofdauteurs: Yanli DU, Lei WANG, Jiachao XU, Xin GAO, Xiaoting FU
Formaat: Artigo
Taal:Chinês
Gepubliceerd in: The editorial department of Science and Technology of Food Industry 2024-11-01
Reeks:Shipin gongye ke-ji
Onderwerpen:
pyropia yezoensis
fermentation
polyphenol
flavone
antioxidant activity
hypoglycemic activity
antihypertensive activity
Online toegang:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120247
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