Hangover-Relieving Effect of Ginseng Berry Kombucha Fermented by Saccharomyces cerevisiae and Gluconobacter oxydans in Ethanol-Treated Cells and Mice Model

This study aimed to evaluate the hangover relieving effect of ginseng berry kombucha (GBK) fermented with Saccharomyces cerevisiae and Gluconobacter oxydans in in vitro and in vivo models. The antioxidant activity and oxidative stress inhibitory effect of GBK were evaluated in ethanol-treated human...

Descripción completa

Detalles Bibliográficos
Autores principales: Choi, Eun Jung, Kim, Hyeongyeong, Hong, Ki-Bae, Suh, Hyung Joo, Ahn, Yejin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10045427/
https://www.ncbi.nlm.nih.gov/pubmed/36979022
http://dx.doi.org/10.3390/antiox12030774

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10045427/
https://www.ncbi.nlm.nih.gov/pubmed/36979022
http://dx.doi.org/10.3390/antiox12030774

Ejemplares similares