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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...
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| Main Authors: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2016-07-01
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| Colecção: | Nutrients |
| Assuntos: | |
| Acesso em linha: | http://www.mdpi.com/2072-6643/8/7/411 |
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