Characterization, Antioxidant and Anti-Inflammation Capacities of Fermented Flammulina velutipes Pol...
Characterization, Antioxidant and Anti-Inflammation Capacities of Fermented Flammulina velutipes Polyphenols
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Basel: MDPI AG
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Language
English
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Basel: MDPI AG
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This work investigated the preparation, characterization, antioxidant, and anti-inflammation capacities of Flammulina velutipes polyphenols (FVP) and fermented FVP (FFVP). The results revealed that the new syringic acid, accounting for 22.22%, was obtained after fermentation (FFVP). FFVP exhibits higher antioxidant and anti-inflammation activities...
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Characterization, Antioxidant and Anti-Inflammation Capacities of Fermented Flammulina velutipes Polyphenols
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TN_cdi_doaj_primary_oai_doaj_org_article_ca7192231c09481a8f66f164d015ba20
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_ca7192231c09481a8f66f164d015ba20
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ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules26206205
