Antioxidant Activity of Yogurt Fermented at Low Temperature and Its Anti-inflammatory Effect on DSS-induced Colitis in Mice

This study was performed to evaluate the antioxidant activity of yogurt fermented at low temperature and the anti-inflammatory effect it has on induced colitis with 2.5% dextran sodium sulfate (DSS) in Balb/c mice. Yogurt premix were fermented with a commercial starter culture containing Lactobacill...

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Detalles Bibliográficos
Autores principales: Yoon, Ji-Woo, Ahn, Sung-Il, Jhoo, Jin-Woo, Kim, Gur-Yoo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6411250/
https://www.ncbi.nlm.nih.gov/pubmed/30882084
http://dx.doi.org/10.5851/kosfa.2019.e13

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6411250/
https://www.ncbi.nlm.nih.gov/pubmed/30882084
http://dx.doi.org/10.5851/kosfa.2019.e13

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