Antioxidant effects and UVB protective activity of Spirulina (Arthrospira platensis) products fermented with lactic acid bacteria

Process Biochemistry

Volumn 46, Issue 7, 2011, Pages 1405-1410

  Liu, Jiang Gong ^a   Hou, Chien Wei ^a   Lee, Shin Yi ^a   Chuang, Yaju ^a   Lin, Chih Cheng ^a  

^a YUANPEI UNIVERSITY   (Taiwan)

Author keywords

Algae; Antioxidant; Fermentation; Lactic acid bacteria; UVB protection

Indexed keywords

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTI-BACTERIAL ACTIVITY; ANTI-INFLAMMATORIES; ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT EFFECT; ARTHROSPIRA; ARTHROSPIRA PLATENSIS; CELL WALLS; LACTIC ACID BACTERIA; PHYCOCYANIN; POLYPHENOLS; SKIN-CARE PRODUCTS; SPIRULINA; TOTAL PHENOLS; UVB-PROTECTION;

ALGAE; BACTERIA; BIODEGRADATION; BODY FLUIDS; FERMENTATION; LACTIC ACID; NITRIC OXIDE; PHENOLS;

BACTERIOLOGY;

ALGAE; ARTHROSPIRA; ARTHROSPIRA PLATENSIS; BACTERIA (MICROORGANISMS); SPIRULINA;

EID: 79957815182     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2011.03.010     Document Type: Article

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