Improving the antioxidant and anticancer potential of Cinnamomum cassia via fermentation with Lactobacillus plantarum

This study designed to investigate effect of fermentation by Lactobacillus plantarum on antioxidant and anticancer properties of Cinnamomum cassia aqueous solution. The optimum condition to produce high antioxidant activity was 10(7) CFU L. plantarum/10 g cinnamon at pH6 after 3 days of incubation a...

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Detalles Bibliográficos
Autores principales: Eweys, Aya S., Zhao, Yan-Sheng, Darwesh, Osama M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562600/
https://www.ncbi.nlm.nih.gov/pubmed/36245696
http://dx.doi.org/10.1016/j.btre.2022.e00768

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562600/
https://www.ncbi.nlm.nih.gov/pubmed/36245696
http://dx.doi.org/10.1016/j.btre.2022.e00768

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