Inhibition of Low-Grade Inflammation by Anthocyanins after Microbial Fermentation in Vitro

The anti-inflammatory effects of anthocyanins (ACNs) on vascular functions are discussed controversially because of their low bioavailability. This study was performed to determine whether microorganism (MO)-fermented ACNs influence vascular inflammation in vitro. Therefore, MO growth media were sup...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Prif Awduron: Sabine Kuntz, Clemens Kunz, Eugen Domann, Nora Würdemann, Franziska Unger, Andreas Römpp, Silvia Rudloff
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: MDPI AG 2016-07-01
Cyfres:Nutrients
Pynciau:
grapes and berries
anthocyanins
low-grade inflammation
fermentation
in vitro co-culture model
Mynediad Ar-lein:http://www.mdpi.com/2072-6643/8/7/411
Tagiau: Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!

Eitemau Tebyg