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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...

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Detalles Bibliográficos
Autores principales:	Kuntz, Sabine, Kunz, Clemens, Domann, Eugen, Würdemann, Nora, Unger, Franziska, Römpp, Andreas, Rudloff, Silvia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2016
Materias:	Article
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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