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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Publicado en:Food Sci Nutr
Autores principales: 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
Lenguaje:Inglês
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea: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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