Fermented curly kale as a new source of gentisic and salicylic acids with antitumor potential

Fermented curly kale as a new source of gentisic and salicylic acids with antitumor potential

This paper demonstrates the role of curly kale fermentation by autochthonous lactic acid bacteria in the formation of bioactive derivatives of phenolic compounds which may have anticancer properties. LC-MS and HPLC analyses were performed and the content of polyphenols in curly kale before and durin...

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Bibliographic Details
Main Authors: Magdalena Michalak, Dominik Szwajgier, Roman Paduch, Wirginia Kukula-Koch, Adam Waśko, Magdalena Polak-Berecka
Format: Article
Language:English
Published: Elsevier 2020-04-01
Series:Journal of Functional Foods
Subjects:
Curly kale
Vegetable fermentation
Gentisic acid
Salicylic acid
Polyphenols metabolism
Bioactive properties
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464620300906

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http://www.sciencedirect.com/science/article/pii/S1756464620300906

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