In vitro characterization and in vivo toxicity, antioxidant and immunomodulatory effect of fermented foods; Xeniji™

BACKGROUND: Xeniji, produced by fermenting various types of foods with lactic acid bacteria and yeast, has been commonly consumed as functional food. However, nutrition value, bioactivities and safety of different fermented products maybe varies. METHODS: Organic acid and antioxidant profiles of Xen...

Descripción completa

Detalles Bibliográficos
Autores principales: Zulkawi, Noraisyah, Ng, Kam Heng, Zamberi, Rizi, Yeap, Swee Keong, Satharasinghe, Dilan, Jaganath, Indu Bala, Jamaluddin, Anisah Binti, Tan, Sheau Wei, Ho, Wan Yong, Alitheen, Noorjahan Banu, Long, Kamariah
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5493119/
https://www.ncbi.nlm.nih.gov/pubmed/28666436
http://dx.doi.org/10.1186/s12906-017-1845-6

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5493119/
https://www.ncbi.nlm.nih.gov/pubmed/28666436
http://dx.doi.org/10.1186/s12906-017-1845-6

Ejemplares similares