Carrot-based fermentation juice rich in sleep-promoting components improved sleep in mice

The impact of fermentation by Levilactobacillus brevis YSJ3 on sleep-promoting components (SPCs) of carrot juice was evaluated. The contents of acetic acid, isovaleric acid, butyric acid, and γ-aminobutyric acid (GABA) significantly increased after fermentation. The beneficial effects of fermented c...

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Detalles Bibliográficos
Autores principales: Liu, Daiyao, Zhang, Jianming, Chen, Juan, Zhang, Chengcheng, Yi, Huaxi, Liu, Daqun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9745110/
https://www.ncbi.nlm.nih.gov/pubmed/36523330
http://dx.doi.org/10.3389/fnut.2022.1043055

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9745110/
https://www.ncbi.nlm.nih.gov/pubmed/36523330
http://dx.doi.org/10.3389/fnut.2022.1043055

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