Biological activities of a garlic–Cirsium setidens Nakai blend fermented with Leuconostoc mesenteroides

In this study, we investigated the antioxidant‐ and immune‐stimulating activities of various garlic–Cirsium setidens Nakai blends (fermented and unfermented). The levels of S‐allyl cysteine increased by 2.5 times while pectolinarigenin (an anti‐inflammatory compound) increased about six times (from...

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Detalhes bibliográficos
Publicado no:Food Sci Nutr
Main Authors: Daliri, Eric Banan‐Mwine, Choi, Sun‐Il, Cho, Bong‐Yeon, Jo, Hyeon Yeong, Kim, Se‐Hun, Chelliah, Ramachandran, Rubab, Momna, Kim, Joong‐Hark, Oh, Hyun‐Taek, Lee, Ok‐Hwan, Oh, Deog‐Hwan
Formato: Artigo
Idioma:Inglês
Publicado em: John Wiley and Sons Inc. 2019
Assuntos:
Original Research
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6593477/
https://ncbi.nlm.nih.gov/pubmed/31289650
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1032
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