White cabbage fermentation improves ascorbigen content, antioxidant and nitric oxide production inhibitory activity in LPS-induced macrophages

Article

Abstract: Consumption of foods rich in dietary antioxidants and anti-inflammatory compounds is becoming a key

Palabras claves:

anti-inflammatory activity, Antioxidant activity, Ascorbigen, Sauerkraut, Starter culture

Autores:

Cristina Martínez-Villaluenga, Juana Frias, Peñas E., Sidro B., Ullate M., Vidal‐Valverde C.

Fuentes:

scopus