In vitro characterization and in vivo toxicity, antioxidant and immunomodulatory effect of fermented foods; Xeniji™

In vitro characterization and in vivo toxicity, antioxidant and immunomodulatory effect of fermented foods; Xeniji™

Abstract Background Xeniji, produced by fermenting various types of foods with lactic acid bacteria and yeast, has been commonly consumed as functional food. However, nutrition value, bioactivities and safety of different fermented products maybe varies. Methods Organic acid and antioxidant profiles...

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Bibliographic Details
Main Authors: Noraisyah Zulkawi, Kam Heng Ng, Rizi Zamberi, Swee Keong Yeap, Dilan Satharasinghe, Indu Bala Jaganath, Anisah Binti Jamaluddin, Sheau Wei Tan, Wan Yong Ho, Noorjahan Banu Alitheen, Kamariah Long
Format: Article
Language:English
Published: BMC 2017-06-01
Series:BMC Complementary and Alternative Medicine
Subjects:
Lactic acid bacteria
Yeast
Organic acid
Antioxidant
T cells
Online Access:http://link.springer.com/article/10.1186/s12906-017-1845-6

Internet

http://link.springer.com/article/10.1186/s12906-017-1845-6

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