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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Bibliografiske detaljer
Main Authors: Sabine Kuntz, Clemens Kunz, Eugen Domann, Nora Würdemann, Franziska Unger, Andreas Römpp, Silvia Rudloff
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2016-07-01
Serier:Nutrients
Fag:
grapes and berries
anthocyanins
low-grade inflammation
fermentation
in vitro co-culture model
Online adgang:http://www.mdpi.com/2072-6643/8/7/411
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