Biological activities of a garlic–Cirsium setidens Nakai blend fermented with Leuconostoc mesenteroides

Biological activities of a garlic–Cirsium setidens Nakai blend fermented with Leuconostoc mesenteroides

Abstract In this study, we investigated the antioxidant‐ and immune‐stimulating activities of various garlic–Cirsium setidens Nakai blends (fermented and unfermented). The levels of S‐allyl cysteine increased by 2.5 times while pectolinarigenin (an anti‐inflammatory compound) increased about six tim...

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Bibliographic Details
Main Authors: Eric Banan‐Mwine Daliri, Sun‐Il Choi, Bong‐Yeon Cho, Hyeon Yeong Jo, Se‐Hun Kim, Ramachandran Chelliah, Momna Rubab, Joong‐Hark Kim, Hyun‐Taek Oh, Ok‐Hwan Lee, Deog‐Hwan Oh
Format: Article
Language:English
Published: Wiley 2019-06-01
Series:Food Science & Nutrition
Subjects:
anti‐inflammatory
functional beverage
immune stimulation
Online Access:https://doi.org/10.1002/fsn3.1032

Internet

https://doi.org/10.1002/fsn3.1032

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