In vitro study of the antioxidative and antiproliferative capabilities of Lactobacillus casei 16‐fermented soymilk

In this study, soymilk was fermented with Lactobacillus casei 16. The contents of aglycone isoflavones, saponins, total phenolic, and free amino acid in the fermented soymilk, and the protection for the HepG(2) cells against 2,2'‐azobis(2‐amidinopropane) dihydrochloride (ABAP) damage and the an...

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Detalles Bibliográficos
Autores principales: Qian, Fang, Zhang, Jiang, Hou, Kairong, Zhang, Yuqing, Wang, Zifei, Luo, Pengjie, Tuo, Yanfeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6977509/
https://www.ncbi.nlm.nih.gov/pubmed/31993131
http://dx.doi.org/10.1002/fsn3.1214

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6977509/
https://www.ncbi.nlm.nih.gov/pubmed/31993131
http://dx.doi.org/10.1002/fsn3.1214

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