Protective effects of Shanxi aged vinegar against hydrogen peroxide-induced oxidative damage in LO2 cells through Nrf2-mediated antioxidant responses
Author:
Affiliation:
1. Key Laboratory of Industrial Fermentation Microbiology
2. Ministry of Education
3. College of Biotechnology
4. Tianjin University of Science and Technology
5. Tianjin
Abstract
Shanxi aged vinegar (SAV), a kind of typical fermented food, is one of the famous traditional vinegars in China.
Funder
National Natural Science Foundation of China
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2017/RA/C6RA27789F
Reference58 articles.
1. F. Chen , L.Li, J.Qu and C.Chen, in Vinegars of the World, ed. L. Solieri and P. Giudici, Springer Milan, Milano, 2009, vol. 15, pp. 243–259
2. Vinegar Functions on Health: Constituents, Sources, and Formation Mechanisms
3. Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar
4. Therapeutic effects of vinegar: a review
5. Analysis of variation of main components during aging process of Shanxi Aged Vinegar
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