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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Shranjeno v:
Bibliografske podrobnosti
izdano v: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
Format: Artigo
Jezik:Inglês
Izdano: John Wiley and Sons Inc. 2019
Teme:
Original Research
Online dostop: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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