A comparison of antioxidative and anti-inflammatory activities of sword beans and soybeans fermented with Bacillus subtilis-Reference-Cited by-同舟云学术

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

Published:2015 Issue:8 Volume:6 Page:2736-2748
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Han Seon Su¹²³⁴,Hur Sun Jin⁵⁶⁷⁴,Lee Si Kyung¹²³⁴

Affiliation:

1. Department of Bioresources and Food Science

2. Konkuk University

3. Seoul

4. Korea

5. Department of Animal Science and Technology

6. Chung-Ang University

7. Gyeonggi

Abstract

This study was conducted to determine the antioxidative and anti-inflammatory activities of non-fermented orBacillus subtilis-fermented soybeans and sword beans (red and white).

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2015/FO/C5FO00290G

Reference54 articles.

1. Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products

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4. Bioactive compounds and antioxidant potential of mango peel extract

5. A comparative study on the phenolic acids identified and quantified in dry beans using HPLC as affected by different extraction and hydrolysis methods

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