In vitro characterization and in vivo toxicity, antioxidant and immunomodulatory effect of fermented foods; Xeniji™-Reference-Cited by-同舟云学术

In vitro characterization and in vivo toxicity, antioxidant and immunomodulatory effect of fermented foods; Xeniji™

Published:2017-06-30 Issue:1 Volume:17 Page:
ISSN:1472-6882
Container-title:BMC Complementary and Alternative Medicine
language:en
Short-container-title:BMC Complement Altern Med

Author:

Zulkawi Noraisyah,Ng Kam Heng,Zamberi Rizi,Yeap Swee Keong,Satharasinghe Dilan,Jaganath Indu Bala,Jamaluddin Anisah Binti,Tan Sheau Wei,Ho Wan Yong,Alitheen Noorjahan Banu,Long Kamariah

Funder

Elken Sdn Bhd, Malaysia

Publisher

Springer Science and Business Media LLC

Subject

Complementary and alternative medicine,General Medicine

Link

http://link.springer.com/content/pdf/10.1186/s12906-017-1845-6.pdf

Reference39 articles.

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3. Curiel JA, Pinto D, Marzani B, Filannino P, Farris GA, Gobbetti M, et al. Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries. Microb Cell Factories. 2015;14:67.

4. Eom SH, Lee DS, Kang YM, Son KT, Jeon YJ, Kim YM. Application of yeast Candida utilis to ferment Eisenia bicyclis for enhanced antibacterial effect. Appl Biochem Biotechnol. 2013;171:569–82.

5. Granato D, Branco GF, Nazzaro F, Cruz AG, Faria JAF. Functional foods and nondairy probiotic food development: trends, concepts and products. Compr Rev Food Sci Food Saf. 2010;9:292–302.

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