Improving anti-hyperglycemic and anti-hypertensive properties of camu-camu (Myriciaria dubia Mc. Vaugh) using lactic acid bacterial fermentation-Reference-Cited by-同舟云学术

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Improving anti-hyperglycemic and anti-hypertensive properties of camu-camu (Myriciaria dubia Mc. Vaugh) using lactic acid bacterial fermentation

Published:2017-08 Issue: Volume:59 Page:133-140
ISSN:1359-5113
Container-title:Process Biochemistry
language:en
Short-container-title:Process Biochemistry

Author:

Fujita Alice,Sarkar Dipayan,Genovese Maria Ines,Shetty Kalidas

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference37 articles.

1. Pathophysiology and treatment of T2D: perspectives on the past, present, and future;Kahn;Lancet,2014

2. World health organization (WHO), http://www.who.int/mediacentre/factsheets/fs297/en/, (2017) (Accessed 26.02.17).

3. The economic costs of T2D: a global systematic review;Seuring;Pharmacoeconomics,2015

4. The potential role of phytochemicals in wholegrain cereals for the prevention of type-2 diabetes;Belobrajdic;Nutr. J.,2013

5. Polyphenols and T2D: a prospective review;Anhê;Pharma Nutr.,2013

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2. Characterisation of physicochemical properties, anti-hyperglycaemic effects, and probiotic potentials in fermented pumpkin drink utilising Lactobacillus mali isolated from water kefir;International Food Research Journal;2024-04-30

3. Emerging berries from the Brazilian Amazon and Atlantic Forest biomes: new sources of bioactive compounds with potential health benefits;Food & Function;2024

4. An overview of fermentation in the food industry - looking back from a new perspective;Bioresources and Bioprocessing;2023-11-28

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