Antioxidant and alpha-glucosidase inhibitory activities of flavonoids isolated from fermented leaves of Camellia chrysantha (Hu) Tuyama

Microbial fermentation has long been known as a method for processing teas to raise products with novel biological activities. Our study aimed to chemically characterize flavonoid components in fungal mediated biotransformed Camellia chrysantha (Hu) Tuyama leaves.

Bibliographic Details

Published in:	Türk Biyokimya Dergisi
Main Authors:	Tran Thi Nhu Hang, Tran Thi Tuyen, Pham Bach Cao, Hoang Kim Chi, Nguyen Tien Quan, Trinh Anh Vien, Nguyen Van Thi Hong
Format:	Article
Language:	English
Published:	De Gruyter 2025-05-01
Subjects:	camellia chrysantha fermented leaves flavonoids antioxidant α-glucosidase
Online Access:	https://doi.org/10.1515/tjb-2024-0198