Increased Flavonoid Compounds from Fermented Houttuynia cordata using Isolated Six of Bacillus from Traditionally Fermented Houttuynia cordata
Author:
Publisher
The Korean Society of Toxicology
Subject
Health, Toxicology and Mutagenesis,Toxicology
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksot/JAKO201220962919070.pdf
Reference18 articles.
1. Antioxidant protective effect of flavonoids on linoleic acid peroxidation induced by copper(II)/ascorbic acid system
2. Houttuynia cordata blocks HSV infection through inhibition of NF-κB activation
3. Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo?
4. Probiotics and prebiotics in animal feeding for safe food production
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