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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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| Publicado no: | Nutrients |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4963887/ https://ncbi.nlm.nih.gov/pubmed/27384582 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu8070411 |
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