White cabbage fermentation improves ascorbigen content, antioxidant and nitric oxide production inhibitory activity in LPS-induced macrophages

LWT

Volumn 46, Issue 1, 2012, Pages 77-83

  Martinez Villaluenga, C ^a   Penas E ^a   Sidro, B ^a   Ullate, M ^a   Frias, J ^a   Vidal Valverde, C ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Anti inflammatory activity; Antioxidant activity; Ascorbigen; Sauerkraut; Starter culture

Indexed keywords

BACILLI; FERMENTATION; FOOD PROCESSING; MANUFACTURE; NITRIC OXIDE;

ANTI-INFLAMMATORY ACTIVITY; ANTI-OXIDANT ACTIVITIES; ASCORBIGEN; SAUERKRAUT; STARTER CULTURES;

ANTIOXIDANTS;

BRASSICA OLERACEA VAR. CAPITATA; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES;

EID: 83955165316     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.10.023     Document Type: Article

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