Characterization, Antioxidant and Anti-Inflammation Capacities of Fermented Flammulina velutipes Polyphenols

This work investigated the preparation, characterization, antioxidant, and anti-inflammation capacities of Flammulina velutipes polyphenols (FVP) and fermented FVP (FFVP). The results revealed that the new syringic acid, accounting for 22.22%, was obtained after fermentation (FFVP). FFVP exhibits hi...

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Detalles Bibliográficos
Autores principales: Ma, Sheng, Zhang, Hongcai, Xu, Jianxiong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8537206/
https://www.ncbi.nlm.nih.gov/pubmed/34684784
http://dx.doi.org/10.3390/molecules26206205

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8537206/
https://www.ncbi.nlm.nih.gov/pubmed/34684784
http://dx.doi.org/10.3390/molecules26206205

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