Enhancement of the Anti-Inflammatory Effect of Mustard Kimchi on RAW 264.7 Macrophages by the Lactobacillus plantarum Fermentation-Mediated Generation of Phenolic Compound Derivatives

Mustard leaf kimchi contains numerous functional compounds that have various health benefits. However, the underlying mechanisms of their anti-inflammatory effects are unclear. In this study, changes in the mustard leaf kimchi phenolics profile after fermentation with or without Lactobacillus planta...

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Detalles Bibliográficos
Autores principales: Le, Bao, Anh, Pham Thi Ngoc, Yang, Seung Hwan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074436/
https://www.ncbi.nlm.nih.gov/pubmed/32059406
http://dx.doi.org/10.3390/foods9020181

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074436/
https://www.ncbi.nlm.nih.gov/pubmed/32059406
http://dx.doi.org/10.3390/foods9020181

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