Antioxidant Effect of Lactobacillus fermentum CQPC04-Fermented Soy Milk on D-Galactose-Induced Oxidative Aging Mice

The aim of this study is to evaluate the changes in soy isoflavones and peptides in soy milk after lactic acid bacterial fermentation, and explore the positive effects of fermented soy milk on an oxidative aging mouse model induced with D-galactose. We found that free soybean isoflavones and peptide...

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Detalles Bibliográficos
Autores principales: Zhou, Xianrong, Du, Hang-hang, Jiang, Meiqing, Zhou, Chaolekang, Deng, Yuhan, Long, Xingyao, Zhao, Xin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8429822/
https://www.ncbi.nlm.nih.gov/pubmed/34513906
http://dx.doi.org/10.3389/fnut.2021.727467

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8429822/
https://www.ncbi.nlm.nih.gov/pubmed/34513906
http://dx.doi.org/10.3389/fnut.2021.727467

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