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Inhibition of Low-Grade Inflammation by Anthocyanins after Microbial Fermentation in Vitro
The anti-inflammatory effects of anthocyanins (ACNs) on vascular functions are discussed controversially because of their low bioavailability. This study was performed to determine whether microorganism (MO)-fermented ACNs influence vascular inflammation in vitro. Therefore, MO growth media were sup...
Autores principales: | Kuntz, Sabine, Kunz, Clemens, Domann, Eugen, Würdemann, Nora, Unger, Franziska, Römpp, Andreas, Rudloff, Silvia |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2016
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4963887/ https://www.ncbi.nlm.nih.gov/pubmed/27384582 http://dx.doi.org/10.3390/nu8070411 |
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