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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Salvato in:
Dettagli Bibliografici
Pubblicato in:Food Sci Nutr
Autori principali: 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
Natura: Artigo
Lingua:Inglês
Pubblicazione: John Wiley and Sons Inc. 2019
Soggetti:
Original Research
Accesso online: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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