Comparison of in vivo toxicity, antioxidant and immunomodulatory activities of coconut, nipah and pineapple juice vinegars

BACKGROUND Vinegar is widely used as a food additive, in food preparation and as a food supplement. This study compared the phenolic acid profiles and in vivo toxicities, and antioxidant and immunomodulatory effects of coconut, nipah and pineapple juice vinegars, which were respectively prepared via...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of the science of food and agriculture 2018-01, Vol.98 (2), p.534-540
Hauptverfasser:	Mohamad, Nurul Elyani, Keong Yeap, Swee, Beh, Boon Keen, Romli, Muhammad Firdaus, Yusof, Hamidah Mohd, Kristeen‐Teo, Ye Wen, Sharifuddin, Shaiful Adzni, Long, Kamariah, Alitheen, Noorjahan Banu
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetobacter aceti Acids antioxidant Antioxidants Biocompatibility Biological activity CD4 antigen CD8 antigen Chronic toxicity Cytokines Evaluation Fermentation Food Food additives Fruit juices Fungi immune response Immunity Immunomodulation In vivo methods and tests Interferon Interleukin 2 Interleukins Liver Lymphocytes Lymphocytes T Mice Phenolic acids Phenols Pineapples Saccharomyces cerevisiae Spleen Toxicity Vinegar
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!