A comparison of antioxidative and anti-inflammatory activities of sword beans and soybeans fermented with Bacillus subtilis

Food and Function

Volumn 6, Issue 8, 2015, Pages 2736-2748

  Han, Seon Su ^a   Hur, Sun Jin ^b   Lee, Si Kyung ^a  

^a Konkuk University   (South Korea)

^b Chung Ang University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIOLOGY; ELLAGIC ACID;

ANTI-INFLAMMATORY ACTIVITY; ANTI-INFLAMMATORY AGENTS; BUTYLATED HYDROXYTOLUENE; DPPH RADICAL SCAVENGING ACTIVITIES; FERRIC REDUCING ANTIOXIDANT POWER; SCAVENGING ACTIVITIES; TOTAL FLAVONOID CONTENTS; TOTAL PHENOLIC CONTENT;

ANTIOXIDANTS;

BACILLUS SUBTILIS; CANAVALIA GLADIATA; GLYCINE MAX;

ANTIINFLAMMATORY AGENT; ANTIOXIDANT; FLAVONOID;

BACILLUS SUBTILIS; CHEMISTRY; COMPARATIVE STUDY; FABACEAE; FERMENTATION; METABOLISM; MICROBIOLOGY; SOYBEAN;

ANTI-INFLAMMATORY AGENTS; ANTIOXIDANTS; BACILLUS SUBTILIS; FABACEAE; FERMENTATION; FLAVONOIDS; SOYBEANS;

EID: 84938817473     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c5fo00290g     Document Type: Article

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