In vitro DNA damage protection and anti-inflammatory effects of Tartary buckwheats (Fagopyrum tataricum L. Gaertn) fermented by filamentous fungi

International Journal of Food Science and Technology

Volumn 52, Issue 9, 2017, Pages 2006-2017

  Huang, Shiqi ^a   Ma, Yanli ^b   Sun, Dan ^a   Fan, Jian ^a   Cai, Shengbao ^a  

^a KUNMING UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b AGRICULTURAL UNIVERSITY OF HEBEI   (China)

Author keywords

Anti inflammation; DNA damage protection; fungi fermentation; phenolics; Tartary buckwheat

Indexed keywords

CROPS; DNA; FERMENTATION; FUNGI; NITRIC OXIDE; PATHOLOGY;

ANTI-INFLAMMATION; DNA DAMAGES; FUNGI FERMENTATION; PHENOLICS; TARTARY BUCKWHEAT;

NUCLEIC ACIDS;

EID: 85019183705     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13474     Document Type: Article

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